TURBAN OF FILLETS OF FOWLS, A LA PRINCE DE GALLES.
PREPARE some quenelle force-meat of fowls (No. 242) or veal; and with part of it fill a plain cylindrical mould, measuring about four inches high and six in diameter, previously buttered inside. This must be steamed in a covered stewpan with a little water in it; and when done, turned out of the mould upon a plate, and allowed to cool; it should then be placed upon a foundation of baked paste, the angles of the quenelle rounded, and the whole of it covered with a thin coating of force-meat; upon this turban of quenelle, six larded fillets of fowls should be placed with the point made to turn over the top;