1627—Ursulines de Nancy

Prepare some No. 314, Barquettes crusts.

Mould some chicken forcemeat into large, round, regular quenelles, and poach them in some white consommé, in time for them to be ready when the Ursulines are being dished.

A few moments before serving, garnish the No. 314, Barquettes crusts with foie-gras purée, thinned with a little good half-glaze, flavoured with port or sherry wine. In the middle of each garnished No. 314, Barquettes, set a well-drained mousseline quenelle; deck each quenelle with a thin and wide slice of truffle; set a small heap of asparagus-heads, cohered with butter, at either end of the No. 314, Barquettes, that is to say, on either side of the quenelle; and slightly coat the latter with chicken glaze, finished with butter.

Serve, separately, a sauceboat containing some of the same chicken glaze with butter.