Timbale of Chicken, Parisian Style-Large

Butter a cold oval timbale mold, decorate with fanciful cuts of truffles and cover this decoration with a layer of consistent chicken quenelle forcemeat, having it half an inch deep at the base and diminishing the thickness toward the top. Fill the inside of the timbale with a well-pared boneless chicken fricassee (No. 1861), into which mix a Toulouse garnishing (No. 766), having both thoroughly cold. Cover the top with a layer of forcemeat and place the mold in a saucepan containing boiling water, withdraw it to one side at the first boil and finish cooking the timbale in a slack oven. Let it rest for fifteen minutes after removal, then unmold and pour around a little veloute sauce (No. 415) with essence of truffles (No. 396); serve more of this sauce separately.