No. 924
Varsovian Palmettes
Palmettes a la Varsovienne
To be made with a chicken mousseline forcemeat (No. 86), mixed with a salpicon of truffles, tongue, and mushrooms, cut in eighth of an inch squares, having two ounces of each for every pound of forcemeat; fill the molds, poach, unmold, and bread-crumb them, then fry in clarified butter. Garnish with favor frills (No. 10), range them on a napkin, and send to the table with a sauce-boat of veloute sauce (No. 415), with raw fine herbs added.