No. 846
Bressoles of Chicken
Bressoles de Volaille
Have some oval molds buttered the same as for the foies-gras (No. 848) they should be a quarter of an inch high; cover the bottoms and sides with quenelle forcemeat either of chicken or game (No. 62). For chicken bressoles mix in with chicken quenelle forcemeat a third as much puree of foies-gras and in the center place a salpicon of chicken a la Reine (No. 938).