Cases a la Montglas—Small

Cut some chicken fillets into fine Julienne, also truffles and red beef tongue; put on the fire to reduce two gills of good espagnole (No. 414), incorporating into it slowly the truffle broth, and a few spoonfuls of Madeira and meat glaze (No. 402); it should be succulent and thick, then throw in the Julienne, and remove the saucepan at once from the fire, to allow the contents to cool off. With some liver baking forcemeat (No. 73), mingled with a little raw quenelle forcemeat (No. 89), line the bottom and sides of about fifteen china cases, making a hole in the center of each; into this place a little of the prepared montglas, and cover with more of the forcemeat, smoothing it down with the blade of a small knife. Range the cases on a baking sheet containing a little hot water and keep them in a slack oven for fifteen to eighteen minutes in order to poach the forcemeat and montglas. After removing the cases cover the tops with a layer of Madeira sauce (No. 492), and return them to the oven for two minutes to have them attain a glossy appearance. Dress in a circle on a folded napkin, garnishing the center with a layer of very green parsley leaves.