Timbale of Pullet

Cut each of two pullets into five pieces, and five ounces of bacon into thin squares; warm these in a saucepan with some butter, then add the pieces of chicken, and fry them while tossing; season, put in the livers and three or four peeled and sliced truffles. When the chickens are partly done moisten them with a little white wine and reduce quickly; then pour the stew into a tureen. Butter a timbale mold, bestrew chopped noodles over the sides and bottom, and then line it with fine paste (No. 142); cover the sides and bottoms with veal chopped forcemeat (No. 65), finished with a few cooked fine herbs (No. 385). Pour the stew into the timbale, leaving as little empty space as possible, and covering over with a flat of the same paste; fasten this to the edge, and egg over the whole, then push the timbale into a moderate oven to cook for one hour. After removing it cut a small opening in the middle of the crust, and pour in a few spoonfuls of good half-glaze sauce (No. 413); close the opening and invert the timbale on a dish to serve.