Take the breast of one Surrey fowl, add a pint of white sauce and a piece of butter the size of a walnut. Pound well, mix in one egg, pass through a hair sieve. Place in a bowl, add a quarter of a pint of cream and stir well. Form small quennelles with a spoon, place in a well-buttered bag, lay carefully on a grid, and cook for six minutes in a hot oven (350 Fahr.).