1671—Mousselines de Volaille Alexandra

Mould and poach the Mousselines. Drain them, and set them in a circle on a round dish; place on each a fine slice of cooked fowl, and upon the latter a slice of truffle. Coat with Mornay sauce, glaze quickly, and, in the middle of the mousselines, set a heap of asparagus-heads or small peas, cohered with butter.