Celestines of Pullet a la Talleyrand

Cut up into eighth of an inch squares a pound of braised and cold white pullet meat, free of fat and bones, also a quarter of a pound of peeled truffles cut in the same sized squares. With the leg meats from which the skin, bones and fat have been removed, prepare a puree and dilute it with half a pint of brown chaudfroid (No. 594); press through a tammy into a tin bowl and thicken the preparation on ice, adding to it the truffle and chicken salpicon. Cut some slices of unsmoked red beef tongue three-sixteenths of an inch thick, and these into rounds two and a quarter inches in diameter; cover one of the sides with the preparation, having it well rounded on top, smooth with a knife and let cool off on ice, then mask over with brown chaudfroid. Decorate the surfaces of these with truffles, cover with half-set jelly and dress them in a circle. Cut some medium-sized apples in two, peel and core, then lay them on a buttered baking sheet and sprinkle over with powdered sugar, and let cook for a few moments in a hot oven. When done and cold, use these apples to fill in the center of the circle; garnish around the celestines with chopped jelly and outside of this lay evenly cut jelly croutons (No. 2442).