Small "pains" of Capon with Tarragon

Select some timbale molds (No. 1, Fig. 137), imbed them in chopped ice, and decorate the bottoms and sides with cut-up gherkins and blanched tarragon leaves, being careful to dip these decorations in half-set jelly when using. Take the value of two or three gills of capon puree, and mix with it a few spoonfuls of veloute sauce (No. 415); put this into a small saucepan and dissolve gradually with a gill of good aspic jelly (No. 103) and a few spoonfuls of tarragon vinegar. Stir this preparation on ice to thicken, and use it to fill the empty molds. One hour later dip these timbales in warm water; unmold the timbales and dress them at once in a circle on a cold dish. Garnish the center with chopped jelly and around with jelly croutons.