Fasten a bread or rice croustade on a dish as shown in Fig. 431, hollowing it one inch only on the top; in the center place a rice support slightly conical in shape and two inches high. Have this croustade fastened on a dish and keep it covered. Prepare a montglas of truffles; mix it with a very thick brown sauce (No. 414), leave to cool, then divide it into small parts and roll each of these into long olives. Pound a raw foies-gras, season and pass it through a sieve: pound also half as much breast of raw chicken and add slowly to it half the same quantity of bread panada (No. 121); press this forcemeat through a sieve and return it to the mortar, season and pound once more, incorporating in gradually the pounded foies-gras and three or four egg-yolks; season highly; smooth by beating on ice. then try a small piece to judge of its consistency. With the bones, fragments of chicken and broth prepare a supreme sauce (No. 547); keep it in a bain-marie. Butter a dozen quenelle molds, decorate them with truffles (Fig. 75), fill them full of forcemeat, form a depression in the center, place in one of the montglas olives and cover with more force-meal so thai it lies exactly in the center of the quenelle; smooth dome-form with the blade of a small wet knife to have it a perfect shaped quenelle.

Range these molds on a deep baking pan containing a little ho1 water, cover with buttered paper and poach in a slack oven. Remove and dress them almost upright on the croustade, leaning them against the support, and finally cover with a little of the supreme sauce. Fill the empty space in the center with a tastefully arranged cluster of mushrooms and imitation cocks'-combs made of veal palates, masking them with more of the sauce, and in the middle lay a fine glazed truffle: cover very lightly with the sauce and serve what remains in a sauce-boat.

Fig. 432.