Timbale a la Nantaise

Line a timbale mold the same as for No. 2383, cook it lightly, and when removed from the oven, unmold, open on the cut end, empty it of its contents, and keep warm. Prepare a garnishing composed of a few dozen poached oysters or else crawfish tails or red shrimps (either of them shelled), or slices of cooked lobster-tail meat, four ounces of peeled truffles previously cooked in Madeira wine, and a few dozen small salmon quenelles rolled on a floured table and poached. Range these garnishings in a sautoir and keep them well covered. Put on to reduce a few gills of good bechamel (No. 409), stir slowly into it the oyster broth, also a few spoonfuls of good courtbouillon (No. 38) reduced to a half-glaze; finish the sauce with a pinch of cayenne pepper and lobster butter (No. 580) and a handful of grated parmesan. Cover the garnishings with this sauce, set them in layers in the timbale, alternating with the remainder of the sauce; close the top with the removed lid and serve at once.