Boudins of Chicken a l'Ecarlate

This entree is dressed on a low rice croustade (Fig. 9a) slightly hollowed on top. First cook two small red beef tongues in boiling water with the pared meats taken from a large raw chicken, prepare a quenelle forcemeat (No. 89), keeping it rather firm; season tastily and smooth by working it with a spoon, then finish by incorporating in slowly some bechamel sauce (No. 409) reduced with chopped fresh mushrooms until it becomes succulent and thick, but do not pass it through a sieve. After the sauce is well mixed with the forcemeat divide it into seven or eight equal parts and roll these into pieces, two and a half inches long and three-quarters of an inch thick, on a floured table, press them down a little with the blade of a knife to decrease their thickness. Range these boudins as soon as done one beside the other on a lightly buttered raised-edge baking tin and cover with salted hot water, then heat the liquid until the forcemeat hardens. Drain the boudins on a cloth, pare them evenly and dip them in beaten egg-whites, then in white bread-crumbs. Now drain the tongues, cut them into lengthwise slices not too thin, and pare them at once, giving them an oval shape, then cutting them lengthwise through the center: roll them in a sautoir with half-glaze (No. 400) so as to cover them lightly and dress them in a row, alternating each one with a boudin; cover these with a little good reduced veloute (No. 415) mixed with a montglas composed of chicken with half as many truffles and mushrooms cut in fillets. Surround the base with a chain of small round truffles glazed over with a brush. Send to the table at the same time a sauce-boat of veloute sauce.