Isabella Mousseline

Decorate mousseline molds (No. 2, Fig. 138) with red beef tongue and truffles; fill them with mousseline game forcemeat (No. 87), made either with snipe, plovers, doe-birds, or woodcock, finish them precisely the same as for the cardinal (No. 910); dress and serve separately a marsala sauce (No. 492), with chopped truffles.