Slices of Bread
Half pint of Aspic Jelly.
Remove the fillets of a large fowl, taking off the skin and sinews; boil them in a sauté-pan with a little fresh butter, let them get cold, and cut them up finely. Pound the rest of the meat in a mortar, with about one-third its quantity of foie-gras, add a little cream and the yolk of one egg. Season with some aromatic spice, and pound until the whole is fine enough to pass through a fine sieve.
Butter well six to eight dariole moulds, line them with this farce, place a spoonful of chicken and ham salpicon mixed with minced truffles in the centre; fill up and cover with the remainder of the farce, and place them in a sauté-pan two-thirds filled with boiling water. Cover this with a buttered paper, and finish them in the oven. They will take from fifteen to twenty minutes to cook.
When done, turn out on a baking-sheet, and set them on the ice to cool. Mask them with a thin white chaudfroid sauce. Cut out some fancy shapes of bread of convenient size to hold the darioles. Mask them with a coating of butter, and dress them on a round dish; place one a little larger in the centre of the dish, and put the others round. Ornament the darioles with thin strips and points of black truffles, and finish with a coating of aspic jelly. Dish them on the shapes of bread. Keep cool until required.