Vol-au-Vent a la Nesle

Take some well-buttered allemande sauce (No. 407) reduced with mushroom essence (No. 392); add to it some chicken quenelles made of chicken quenelle forcemeat (No. 89) molded with a coffeespoon (No. 155), small turned and cooked mushrooms and cooked lean ham cut in three-eighth inch squares. When both the garnishing and crust are very hot fill up in layers alternated with slices of calf's brains cooked when ready to use and then well drained. Decorate the top with fine trussed crawfish, and serve.