Quenelles de volaille à la Périgueux (Chicken Quenelles with Sauce Périgueux)

Ingredients

• Farce de volaille à la panade et au beurre
• truffle
• butter
• sauce Périgueux

Instructions

1. Lightly truffle the Farce de volaille à la panade et au beurre.
2. Butter large oval tartlet moulds generously and decorate the bottom of each with a star or a fluted slice of truffle.
3. Fill the moulds with the forcemeat.
4. Poach the quenelles, then drain them.
5. Arrange them en turban on the dish.
6. Coat the bottom of the dish with sauce Périgueux and serve a sauceboat of the same sauce separately.