Bordures en farce

Ingredients

• Forcemeat, of the same nature as the dish it will support
• Butter, for the moulds
• Truffle, in fine slices, to decorate
• Poached egg white, scarlet tongue, pistachios, to decorate

Instructions

1. Make a forcemeat of the same nature as the principal element of the dish the border will support.
2. Butter a plain or fluted border mould generously.
3. For a plain mould, decorate it at will with fine slices of truffle, details of poached egg white, scarlet tongue and pistachios. A patterned mould needs no decoration.
4. Fill with the forcemeat and poach.
5. Use for Entrées of poultry or fish, and for small Entrées of sauced butcher's meat.