3299 Quenelles de Volaille à la Périgueux


Take some truffled chicken forcemeat with panada and butter.

Decorate the bottoms of large well buttered oval Barquette moulds with a star-shape of truffle or a slice of truffle, and fill with the forcemeat.

Poach, drain and dry these Quenelles and arrange in a circle on a dish; cover the bottom of the dish with Sauce Périgueux and serve separately a sauceboat of the same sauce.