Minions of Tenderloin of Beef a la Fearing

After the minions are prepared and cooked the same as for plain (No. 1399), lay them on round flat poached quenelles of chicken forcemeat mixed with cooked fine herbs (No. 385), the same size as the minions, and a quarter of an inch thick. Glaze the minions with meat glaze (No. 402), and garnish around with a garnishing prepared as follows: Put some financiere sauce (No. 464) into a saucepan, add balls of game forcemeat half an inch in diameter, some olives, mushrooms, artichoke bottoms divided into six pieces, a few cocks'-combs, or beef palates cut the same shape as the cocks'-combs, cock's-kidneys, and whole truffles.