Coat some buttered oval tartlet moulds with a layer of Mousseline forcemeat, half fill with sliced mushrooms sautéed in butter and cover with more of the forcemeat; cook in the oven au Bain-marie.
Turn out and arrange in a circle on a round dish. Place a poached suprême on each, coat with Sauce Suprême and decorate with a round slice of ox tongue with a slice of truffle in its centre. Surround each suprême with a thin line of melted chicken glaze.
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