Aspic of Poies-Gras—Small

On a bed of chopped-up ice lay ten timbale molds (No. 1, Fig. 137); decorate the bottoms of each with a ring of truffles filled with a piece of red tongue, and the sides with fanciful cuts of truffles and egg-white dipped in half-set jelly to make them adhere to the cold molds, then pour into each one an eighth of an inch thickness of jelly. Unmold a terrine of foies-gras, remove from it cylindrical pieces a quarter of an inch less than the diameter of the molds and the same height; range them in the molds, finish filling up with more jelly and set them on ice for half an hour longer. Dip the timbales into hot water to facilitate the unmolding, and dress in a circle either on an inch and a quarter high foundation (Fig. 8) without the central vase, or else simply on a cold dish; fill up the inside of the circle with chopped jelly and set croutons of jelly around.