1657—Quenelles de Volaille Morland

Mould some portions of somewhat firm chicken mousseline forcemeat into the shape of oval quenelles, three oz. in weight. Dip them in beaten egg; roll them in finely minced truffle, and press lightly on the latter with the blade of a knife, in order that it may combine with the egg.

Poach gently in clarified butter, under cover, that the forcemeat may be well cooked.

Dish in a circle, and in the middle pour a mushroom purée.