Connetable Garnishing

Prepare sixteen minion fillets of chicken well freed of all sinews and skin; streak eight of them with tongue and dress them in a circle, shaping them around a three-quarter inch column cutter, put them on small square pieces of buttered paper; fill the interiors of each with chicken quenelle forcemeat (No. 89) laid through a pocket, and on top of the forcemeat set small half inch balls of truffles. The other eight minion fillets are to be also laid in a circle on squares of buttered paper, filling the interiors with the same forcemeat as the others, but on the top of each set a stoned olive stuffed with anchovies; place them all on a buttered baking-pan, cover over with a buttered paper, moisten with mushroom essence (No. 392) and poach in a slack oven. Have sixteen small game quenelles made with a teaspoon (No. 155) and laid in a buttered sautoire, after decorating them with pistachio nuts, and poached in boiling salted water. Sixteen escalops of ducks' liver, covered on both sides with a villeroy sauce (No. 560) containing mushrooms and raw fine herbs; let these get cold, then dip them in beaten eggs, and bread-crumbs, and fry them to fine golden color. Garnish the remove with the quenelles, minions and Villeroi ducks' livers. Serve a financiere sauce (No. 464) separately.