(924). Varsovian Palmettes (Palmettes A La Varsovienne)

To be made with a chicken mousseline forcemeat (No. 86), mixed with a salpieon of truffles, tongue, and mushrooms, cut in eighth of an inch squares, having two ounces of each for every pound of forcemeat; till 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.

(925). Palmettes Of Fat Livers Delmontes (Palmettes De Foies-Gras A La 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.

(926). Palmettes Of Guinea Fowl And Wild Duck, Paladio (Palmettes De Pintade On 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).

(927). Palmettes Of Ham A. L'Aquitaine (Palmettes De Jambon A L'Aquitaine)

Make with ham mousseline (No. 911), and finish the same as for No. 920, only frying the palmettes in oil. Infuse a small stick of cinnamon in Madeira wine, reduce it with half-glaze sauce (No. 413), strain, and add mushrooms, truffles, and beef palate all cut in small two-sixteenth inch squares; serve this separately.

(928). Palmettes Of Hare And Young Rabbit, Polish (Palmettes De Lievre Ou De Lapereau A La Polonaise)

Have a mousseline forcemeat made with hare or young rabbit (No. 87), adding to it truffles and mushrooms cut in eighth of an inch squares; fill the molds, poach, unmold, egg and breadcrumb, then fry them a fine color in clarified butter. Garnish with favor frills (No. 10), and serve on napkins. A veloute sauce (No. 415) with essence of mushrooms (No. 392) to be served separately.

(929). Palmettes Of Pheasants A La Torrens (Palmettes De Faisans A La Torrens)

Have ready a game mousseline forcemeat (No. 87) prepared with pheasant's meat; add to it some finely shred, cooked lean ham, and fill the molds with this, poach, unmold and fry the palmettes the same as for No. 920. Serve with a hunter's sauce (No. 480) separate, after decorating with favor frills (No. 10).

(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.

(931). Palmettes Of Quails Or Partridges, African (Palmettes De Cailles Ou De Perdreaux A L'Africaine)

Have ready some heart-shaped molds as already described in No. 920; fill them with a quail or partridge mousseline forcemeat (No, 87), with a quarter of its quantity of foies-gras cut in one-eighth inch squares; poach them very slightly, just sufficient to allow them to be bread-crumbed after dipping in eggs, and fry them to a fine color; trim with favor frills (No. 10); serve them crown-shaped on a folded napkin, and send to the table with a separate sauce-boat of African sauce (No. 424).

(932). Palmettes Of Snipe With Truffles A La Osborn (Palmettes De Becassines Aux Truffes 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.

(933). Palmettes Of Turkey A La Bearnaise (Palmettes De Dinde A La Bearnaise)

Mix with a cream and turkey forcemeat (No. 75), a quarter of its quantity of soubise (No. 723), fill the palmette molds with this, laying slices of foies-gras in the center, poach, and finish them exactly the same as described in No. 920. serve separately a bearnaise sauce (No. 433).