Woodcock Quenelles a la d'Artois

Butter some pieces of strong paper three inches by four, spread on them a layer of woodcock quenelle forcemeat (No. 91), oval-shaped, two and a half inches long by one and a half wide and a quarter of an inch thick; garnish the centers with a brown montglas (No. 747), and cover with another layer of the quenelle forcemeat, having it dome-shaped, and smoothing with a knife. Decorate the top with truffles and red tongue; cover with thin slices of fat pork and a strong buttered paper, then poach them in a slack oven until they are firm to the touch; dress them crown-shaped in a dish, cover them with half-glaze (No. 400) and Madeira sauce (No. 492); serve separately a sauce-boat of the same sauce.