Palmettes of Snipe with Truffles a la Osborn

Have half a pound of snipe or game quenelle forcemeat (No.91), diluted with two gills of espagnole (No.414); let it get cold on the ice, and beat into it the value of a pint of whipped cream, adding two ounces of truffles cut into one-eighth inch squares. Fill the molds described in article No. 920, poach, unmold, egg and bread-crumb the palmettes, then fry them a fine color, drain, dress and trim with favor frills (No.10). Serve separately an espagnole sauce (No.414), reduced with a snipe fumet sauce (No.397) with chopped truffles added.