1704—Ailerons de Poulet Lady Wilmer

Poach three fleshy, spring chickens, taking care to have the suprêmes just cooked. Leave to cool, and raise the wings as in the preceding recipe, trim them and coat them with jelly.

With the meat of three legs, prepare a chicken mousse, and mould it in a dome-mould. When the mousse is set, turn it out on a dish, and place the wings all round, fixing them on the mousse, with their points upwards, by means of a little half-set jelly.

Cover the mousse on top, and the gaps between the points of the suprêmes with chopped truffle and chopped tongue, laid alternately. In the middle of the mousse, set a fine, glazed truffle, pierced by a small hatelet.