No. 930
Palmettes of Pullet or Capon, Clinton
Palmettes de Poularde ou de Chapon a la Clinton
Prepare the palmette molds as indicated in No.920; fill them only half full, and in the center place a foies-gras puree made from some Strasburg pate of foies-gras pressed through a sieve; finish filling the molds, poach, unmold, bread-crumb and fry them in clarified butter; trim with favor frills (No.10), and serve with a separate sauce-boatful of white Colbert sauce (No.451) with chopped truffles.