Mousseline of Pullet

Poach in butter four well-pared pullet fillets; when cold pound them with a third of their quantity of the very best butter; season and rub through a sieve. Put this pulp into a thin iron vessel and beat it for five minutes with a spoon to have it smooth, then incorporate slowly three gills of blond chaudfroid sauce (No. 596); try a little of this preparation on ice to rectify if necessary, and when perfect thicken it on ice, stirring in a quarter as many truffles, red beef tongue and cooked mushrooms, the whole cut in three-sixteenths of an inch dice, also the volume of a pint of well-drained whipped cream. With this preparation fill an oval mold decorated with truffles and coated with a light coating of jelly, or else several quenelle molds, covered with half-set jelly, having used a brush for this purpose; then smooth the top nicely and keep the mold on pounded ice for one hour. At the last moment unmold the mousseline on a cold dish and surround the base with pretty jelly croutons (No. 2442).