Chicken Quenelles a la Richelleu

Decorate some oval-shaped molds with fanciful cuts of very black truffles. Pound one ounce of truffles with the same quantity of cooked rice and half as much fresh butter, adding one or two spoonfuls of bechamel sauce (No. 409), pass all through a sieve and let get very cold. Garnish half of the molds with chicken quenelle forcemeat (No. 89), lay the prepared truffle puree in the center, cover over with more forcemeat and poach them in a slack oven; as soon as they are firm to the touch, unmold and dress them crown-shaped; serve separately a Perigueux sauce (No. 517).