184 | Sauce Princesse.
—Take eighteen chicken quenelles, two truffles cut in slices, and one blanched chicken liver cut in dice shape; place all in a saucepan on the fire with half a glassful of white wine, and let reduce for three minutes; then add one tablespoonful of glace de viande (No. 141), let come to a boil; add half a pint of good Allemande sauce (No. 210). Toss well together, but do not allow to boil, and serve very hot.