Mousseline a la Walesky

Decorate the mousselines with truffles, tongue, and pistachios, as shown in Fig. 228, fill half the molds with duck mousseline prepared the same as chicken mousseline (No. 86), and half with Guinea fowl mousseline (No. 87),and finish the same as for the cardinal (No. 910). Serve separately a Colbert sauce (No. 451), buttered just when ready to use.