Quenelles de Volaille à l'Écarlate (Chicken Quenelles with Scarlet Tongue)

Ingredients

• Mousseline forcemeat of chicken
• 100 grammes chopped truffles
• 100 grammes raw mushrooms
• Reduced Velouté
• Thin rounds of scarlet tongue
• Egg and breadcrumbs
• Clarified butter
• Fried parsley
• Velouté

Instructions

1. Add to a mousseline forcemeat of chicken, per kilo of forcemeat, 100 grammes of chopped truffles and 100 grammes of raw mushrooms chopped and pressed.
2. Mould the quenelles as discs 5 centimetres in diameter and one centimetre thick.
3. Poach them, drain and sponge them, and let them half cool.
4. Mask both faces with reduced Velouté and stick on each a thin round of scarlet tongue of the same dimensions.
5. Bread à l'anglaise and fry in clarified butter.
6. Dress on a napkin with a bouquet of fried parsley.
7. Serve separately a sauceboat of Velouté with a julienne of good red scarlet tongue.