Croustades a la Periguex

Cook half a pound of hulled barley in two quarts of beef stock (No. 194a) for three hours, and when well done, and the liquid entirely reduced, then beat it with a spatula to make it attain a body, while adding two ounces of butter, salt, nutmeg and red pepper. Lay some six-sided molds into cold water, take them out one by one, drain and fill with the prepared barley; leave them to cool on the ice, then unmold and bread-crumb them, mark the top with a three-quarter inch pastry cutter, fry them, empty their insides, and fill them with a salpicon composed of truffles cut in small one-eighth inch squares, and small quarter of an inch bead quenelles with a brown Madeira sauce (No. 492). Instead of covering the aperture with its own cover, have one made of a round piece of glazed truffle, three-quarters of an inch in diameter, by one-eighth in thickness. Dress them in a pyramid on a folded napkin.