Mould the Mousselines in the shape of large round Quenelles and poach them in White Bouillon to be ready for exactly when required.
Drain them well and place each in the centre of a Barquette case filled with foie gras purée which has been softened with a little port—or sherry-flavoured Sauce Demi-glace; decorate with a large thin slice of truffle, place a small bouquet of buttered asparagus tips on each side of the Mousseline and coat with buttered chicken glaze.
Serve separately a sauceboat of the same buttered chicken glaze.
© 1903 All rights reserved. Published by Taylor and Francis.