Dish them around a low, very cold cushion of bread, placed on the dish at the last moment. Upon the cushion, quickly set a dozen shelled oysters, which should have been kept in ice for at least two hours before dishing.
Serve very quickly in order that the [suprêmes] may be very hot and the oysters very cold. Send a Suprême sauce separately.
[516]
][1624—TURBAN DE FILETS DE POULET]
Take the required number of fillets, which is determined by the size of the mould to be used. Flatten these fillets out somewhat thinly, and trim them neatly on both sides.
With these fillets, line a buttered [savarin-mould]; setting a row of thin slices of truffle between each of the fillets, and allowing the latter to hang over the edge of the mould. Over the fillets spread a layer of [mousseline] forcemeat, two-thirds in. thick.
Three-parts fill the remaining space with a large tongue, truffles and mushrooms [salpicon], cohered by means of a reduced Allemande sauce.
Cover this [salpicon] with forcemeat, so as to fill the mould, and then draw the overlapping ends of the fillets across the forcemeat.
Set to poach in the [bain-marie] for about forty minutes; and, upon withdrawing the mould, let it stand for five minutes, that its contents may settle. Turn out upon a round dish; pour a Toulousaine garnish (see Poularde No. [1524]) in the middle, and surround the turban with a thread of Allemande sauce.
[1625—MIGNONNETTES DE POULET]
Take the required number of small, minion fillets of pullet: trim them; make six incisions in each, and half-insert into each of these incisions alternate thin roundels of truffle and tongue.