Vol-au-Vent a la Lucini—Small

Prepare the small vol-au-vent (No. 180): when cooked take off the covers, empty out the insides and replace these covers by a game quenelle (No. 91) one inch and a half in diameter by an eighth of an inch thick; poach and bread-crumb them by dipping them in Villeroi sauce (No. 560), then rolling them in bread-crumbs, then fry to a good color. Put into a saucepan some brown sauce (No. 414) and Madeira wine; add to this some game fumet (No. 397) mixed with a garnishing composed of two-thirds of small young rabbit quenelles (No. 91) molded in a small coffeespoon (No. 155) and one-third of small turned mushroom heads (No. 118), or in case there be no small ones then cut-up others in two or four pieces. With this garnishing fill the small crusts, lay the Villeroi quenelle on top and in the center of it a round slice of truffle one inch in diameter and glaze over.