Quenelles of Fowl a la Supreme

Prepare some chicken forcemeat with the flesh of a fowl, as indicated in No. 185, and finish it by incorporating therewith two spoonfuls of good Allemanda sauce, No. 17: with two tablespoons form this forcemeat into quenelles, and poach them in the ordinary way; when done, dish them up in a circle; pour some supreme sauce, No. 15, over and round them, and garnish the centre with green peas, or asparagus peas, Macedoine, truffles, mushrooms, &c.