Vol-au-Vent a la Financiere

Prepare a vol-au-vent crust as explained in No. 180; when cooked lift off the cover, empty out the interior and keep it warm. Prepare a garnishing of whole peeled truffles, turned and channeled mushroom heads (No. 118), cocks'-combs and quenelles, as many of one as of the other, and enough to fill the crust; put this garnishing into a sautoir and mingle in a financiere sauce (No. 464). When very hot pour it into the crust, dressing the cocks'-combs in a circle, and inside of this the truffles and mushrooms, having a fine braised, larded and well-glazed sweetbread on top. The financiere garnishing can be replaced by a Toulouse (No. 766) or Aquitaine (No. 640) garnishing.