Half fill some very small, buttered silver or porcelain Cassolettes with a Mousseline forcemeat of bunting flavoured with truffle essence. Place in a warm oven to cook the forcemeat.
Cook in butter for 3 minutes only as many buntings as there are Cassolettes and to be ready at the same time as the forcemeat is cooked.
Place one bunting in each Cassolette and sprinkle with
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