Mushrooms Stuffed and Glazed with Chaudfroid

Select even-sized mushrooms about an inch in diameter; empty out the interiors and fill them up with foies-gras rubbed through a sieve. Fasten them together, two by two, to form a ball, then glaze over with brown chaudfroid (No. 594); lay them on top of a ring of cooked beef tongue and on the summit place a circle cut from hard-boiled egg-white: fill the center of this circle with a round piece of very black truffle and coat the whole with half-set jelly (Fig. 496).