No. 921
Junot Palmettes
Palmettes a la Junot
Prepare a plover or woodcock mousseline (No. 87), adding to it some finely minced mushrooms and veloute sauce (No. 415); fill the molds, poach, and finish them exactly the same as for (No. 920); fry them in clarified butter, dress them crown shaped on a napkin and garnish with favor frills (No. 10). Serve separately a salmis sauce (No. 536), with some truffles cut in three-sixteenths of an inch squares.