888. VEAL KERNELS, A LA TALLEYRAND.
PARBOIL and trim the kernels, then place them in a fricandeau pan
between thin layers of fat bacon; moisten with some wine mirepoix
(No. 236), and braize them gently for three quarters of an hour;
when done, put them on an earthen dish to cool, and mask each of
them all over with a coating of truffle-reduced Allemande sauce mixed
with 1 oz. of truffles, chopped fine; when the sauce has become firmly
set as it cools, dip each in some beaten egg, and bread-crumb them
carefully. About twenty minutes before sending to table, fry them
of a bright-yellow colour, with clarified butter, in a deep sautapan;
drain them upon a napkin, dish them up in a circle, garnish the centre
with a ragout composed of small scallops of fat livers, truffles, mush-
rooms and cock's kernels, the whole of which must be tossed in
good Allemande sauce; pour some thin Espagnole sauce (finished with
some of the mirepoix) under the kernels, and serve.