Cannelons Oe Beef Palate or Lambs' Sweetbreads and Celery

Cut eighth of an inch square pieces from a cold braised and pressed beef palate, add to it an equal quantity of mushrooms and half as many truffles, then mix this salpicon with a well reduced allemande sauce (No. 407). Roll out some eight-turn puff paste to the thickness of one sixteenth of an inch, wet this paste slightly and cut it into half inch wide bands. Butter the exterior of some cylindrical molds, one and a quarter inches in diameter by two and a half inches long; apply the bands on to these, turning them around so that half the paste of one row overlaps half of the last one, and continue until the cylinder is well covered; egg them over twice and cook them in a hot oven, remove, unmold and place each on a square of buttered paper, fill with some chicken quenelle forcemeat (No. 89), garnish the center with the above prepared salpicon, and finish the bottom and top with more forcemeat, then set them in a moderate oven for ten minutes. Range them on folded napkins and serve. Instead of beef palates, lamb sweetbreads and celery mixed with an allemande sauce, may be substituted and finished exactly the same.