Make these puddings with forcemeat-balls, like those a la
Richelieu (No. 25) ; dip them into crumbs of bread, and fry
them of a light brown ; make at the top an oblong opening,
empty the puddings, taking care to preserve, however, a coat
thick enough to admit a salpicon of chickens, truffles, and
mushrooms, cut into small dice and thrown into a well-
seasoned Béchamel ; take six small fillets, three being
w anted for each pudding ; give them the shape of a handle of
a basket, after having larded them with bacon and decorated
them "en conti," as it is called. Then take a very large carrot,
cut it of the same size as the puddings, wrap it up in thin
layers of bacon, put the small fillets over the carrot, and
dust a little salt over them ; place the whole in an oven ;
do not let it be too much done, but of a light brown only.
Glaze them when ready to send up to dinner; pour the
salpicon into the puddings, with the sham basket handles at
an equal distance over the puddings ; and see that the fillets
are not thrust in too far, that they may really look like basket
handles. This dish is for a grand dinner, when common
dishes are not to make their appearance.

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