Perier Palmettes

Mix half pike quenelle forcemeat (No. 90) with half chicken cream forcemeat (No. 75), and garnish the centers of the palmettes with a salpicon of shrimps mingled with a well buttered bechamel (No. 409) cover with more forcemeat, then poach, bread-crumb and fry them in clarified butter. Fill with chicken forcemeat some dome-shaped molds an inch and a quarter in diameter, previously buttered and decorated with truffles; poach, unmold and lay them on the widest part of the palmettes; garnish with a favor frill (No. 10), and serve with a separate sauce-boat of a buttered half-glaze sauce (No. 413) with chopped mushrooms and truffles added.