With all the meaty part of a fowl, prepare some forcemeat as directed in No. 185; and when finished, incorporate therewith two spoonfuls of puree of mushrooms, and use this to form some quenelles with tablespoons, filling the centre of each quenelle with small pellets of puree of truffles; the quenelles are to be poached in the usual way in boiling water, and when done, are to be drained, and dished up in a croustade as represented in the annexed woodcut; some Allemande sance is to be poured over the quenelles, and a border of truffles placed round the base.
