No. 926
Palmettes of Guinea Fowl and Wild Duck, Paladio
Palmettes de Pintade ou de Canard Sauvage a la Paladio
Make a game mousseline forcemeat with Guinea fowl, and as much redhead duck (No.87), mixing in some cooked fine herbs; fill the molds, poach, unmold, bread-crumb and fry them exactly the same as for No.920. Dress them crown-shaped and serve separately a Parisian tomato sauce (No.550), strained through a very fine sieve, trimming the palmettes with favor frills (No.10).