Cardinal Mousseline

Forcemeats for mousselines are prepared either with chicken, game, or fish, the same as explained in the Elementary Methods (No. 86). Butter some mousseline molds (No. 2, Fig. 138) with cold butter, and decorate with fanciful cuts of truffles; at the bottom of each mold place a thin slice of truffle, then dredge all over with very finely chopped lobster coral so as to cover the sides completely. Fill with salmon mousseline forcemeat, poach the same as described in the Elementary Methods (No. 152), and dress on to a dish containing a little consommé; serve a cardinal sauce (No. 442) separately.