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.
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