Palmettes

Palmettes are molded in bottomless molds, made of tin bands three-eights of an inch in height, and heart-shape, from three to three and a half inches on the longest side by two and a half on its widest, and being three inches long in the center of the heart. These molds are to be buttered and laid on sheets of very strong paper, cut three inches by four, and buttered and laid on sheets of very strong paper, cut three inches by four, and buttered on one side; place the molds on this buttered side and fill them with a mousseline force-meat (No. 86), made either of fish, chicken or game, to which has been added various salpicons. Instead of the mousseline forcemeat, a quenelle forcemeat (No. 89) and a cream forcemeat (No. 74) (an equal quantity of each), may be substituted. The palmettes should only be slightly poached, having them of a sufficient consistency to allow them to be bread-crumbed without breaking; they must first be dipped in eggs and then in bread-crumb, and fried in white and very hot fat; when a fine color they are to be dressed crown-shaped, and garnished with small frill favors (No. 10). The pointed ends of these trimmed handles are inserted into the point ends of the palmettes. Serve at the same time as the palmettes, but separately, a light sauce.