Vol-au-Vent a la Delmontes—Small

These small vol-au-vent are prepared the same as explained in No. 180. Prepare also a brown espagnole sauce (No. 414) with Marsala wine, into which mix equal parts of cooked unsmoked beef tongue, cut in balls three-eights of an inch in diameter with a vegetable spoon, foies-gras quenelles made with foies-gras forcemeat (No. 78) of the same size, or else replace these by marrow quenelles (No. 353) of the same diameter, small mushrooms and the cutaneous part of a calf's head cut the same size; properly heat the whole, and fill the small vol-au-vent crusts with it; on each one place a round quarter-inch in diameter slice of calf's brains breaded and fried, over this a stuffed Spanish olive (No. 695), and the whole surmounted by a ball of truffle glazed over with meat glaze.