Primatice Palmettes

Fill some palmette molds with a doe-bird or plover quenelle forcemeat (No. 91) finished with an espagnole sauce (No. 414) and game fumet (No. 397): add to it some chopped truffles, and poach the forcemeat in a moderate oven; unmold, and dip the palmettes into eggs, and roll them in breadcrumbs mixed with finely chopped ham, fry them in clarified butter till a fine color. Then drain and dress them, garnishing with favor frills (No. 10). Serve separately a half-glaze sauce (No. 413) with tongue, mushrooms, and truffles, cut into very small squares, added to it.