Mousseline of White Game a la Medicis

Prepare a game mousseline forcemeat as described in the Elementary Methods (No. 87), made either with pheasants, partridges, or quails. Decorate some molds with truffles the same as shown in Fig. 229, and fill them with the mousseline (No. 2, Fig. 138) forcemeat made of any of the above or other white game; finish exactly as for the cardinal (No. 910), and serve with a buttered allemande sauce (No. 407), containing mushrooms cut into small Julienne (No. 318).