986—Quenelles d’Huîtres à la Reine

With four oz. of chicken fillets and six raw oysters, prepare a mousseline forcemeat in accordance with the directions given under No. 195, Fine Chicken Forcemeat or “Mousseline”. Mould this forcemeat, by means of a tablespoon, into large quenelles, in the centre of which lay two cold poached oysters.

Poach these quenelles after the manner of ordinary mousselines. This done, drain them on a piece of linen; arrange them in a circle on a round dish, and cover them with highly-seasoned Suprême sauce. Decorate each quenelle with a fine slice of truffle, and garnish the middle of the dish with some asparagus-tops, cohered with butter.