Small "pains" of Chicken a l'Ecarlate

This entree requires to be dressed on a wooden foundation fastened on a dish; cover it with white paper, and decorate its thickness with a border in relief; in the center of this foundation place a wooden support also covered, it being as high as a six-sided timbale mold about the same size as timbale No. 1, Fig. 137. Pound the white meats of a large chicken with an equal quantity of foies-gras, both to be cooked; add two spoonfuls of veloute sauce (No. 415), season and strain through a sieve. Put this pulp into a thin metal vessel, and mix in an equal quantity of liquid blond chaudfroid (No. 596), and four spoonfuls of cooked truffles cut in small dice. Incrust the molds on ice; coat with half-set jelly, and line the sides only with narrow strips of red beef tongue, cut the same height as the molds. Thicken the preparation on ice and with it fill the lined molds; leave to harden for one hour. When required for serving, dip the molds in hot water in order to unmold the "pains," and dress them on the foundation around the support, placing one on its summit; decorate all the tops with a large mushroom head channeled through the thickness and hollowed in the center so that it is capable of holding a small truffle ball. On the central "pain" fasten a small hatelet garnished with a truffle and cocks'-comb slightly larger than the rest.