Chicken Quenelles a la Drew

Butter some oval molds three inches long by two wide and two and a quarter inches deep; decorate them with cuts of truffles and cover this with a layer of chicken quenelle forcemeat (No. 89), then poach in a slack oven. Prepare some forcemeat croutons so that when they are trimmed and fried they will be exactly the same size as the quenelles and each a quarter of an inch thick; these are to be made of chicken quenelle forcemeat (No. 89) and foies-gras forcemeat (No. 78), half of each, mixed well and rubbed through a sieve. Spread this on sheets of strong buttered paper and poach in a slack oven; when cold dip in beaten eggs and bread-crumbs, and fry to a fine color; drain, wipe and dress these around a croustade (Fig. 8) made of fine foundation paste (No. 135), fastened with paste on to the center of a dish, pouring a little supreme sauce (No. 547) around. Unmold the quenelles and lay them on the forcemeat croutons; fill the croustade with whole peeled truffles and channeled fresh mushrooms (No. 118); cover these garnishings with supreme sauce (No. 547); finish when ready with raw egg-yolks, cream and fresh butter, range some trussed crawfish on top of the garnishing, then serve.