Spring Turkey Quenelles a la Providence

Decorate some oval-shaped molds (Fig. 75) with red tongue, truffles and pistachios; fill them half full with some very mellow turkey quenelle forcemeat (No. 89), and lay in the center a royal salpicon (No. 751); cover with more forcemeat and poach them in a slow oven; unmold and dress them crown-shaped, filling the well with shrimps rolled in a little chicken glaze (No. 398), lemon juice and lobster butter (No. 580). Dress over a printaniere sauce (No. 546) and serve a separate sauce-boat of the same sauce.