Palmettes of Fat Livers Delmontes

Pound well together half a pound of game quenelle forcemeat (No.91), a quarter of a pound of foies-gras, and half a pound of cream forcemeat (No.75). Butter some palmette molds, fill them with this preparation, poach, unmold, then bread-crumb, and fry them nicely; dress them on folded napkins, garnish each one with a favor frill (No.10) and serve with a separate sauce-boat of sherry or Madeira sauce (No.492), with truffles and lean ham, both cut in eighth of an inch squares, added.