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One Truffle (Gill of White Sauce) (II)

One gill of White Sauce.

Cut the chicken into very small pieces. Chop up the mushrooms, truffles, and ham, and stir into the white sauce. Butter well nine small timbale moulds; line them neatly with the quenelle meat, not leaving a particle uncoated; fill in with the minced chicken; coat them neatly over the top with the quenelle meat. Steam them for twenty minutes; dish in a circle on spinach or mashed potatoes; pour good white sauce over and round, and serve peas or mixed vegetables in the centre.

Timbales de Volaille (No. 2).

The mixture as for Soufflé de Volaille put into a mould well greased, and lined all through with pieces of cooked macaroni, cut in equal lengths, and fitted quite evenly (to do this, use a long trussing or larding needle); fill in with the Volaille, and steam one hour. The beauty of this dish depends entirely on the evenness with which the mould is lined with the pieces of macaroni. It must be turned out very carefully. Serve with white or brown sauce round.