Small "pains" of Chicken a la Freycinet

Have a baking tin with a raised border an inch and a half high; range on it some timbale molds (No. 2, Fig. 137), and surround them with finely chopped ice; pour into the bottom of each mold some jelly to an eighth of an inch in thickness and on top set a round slice of truffle a quarter of an inch narrower than the diameter of the bottom mold; decorate the sides with fanciful cuts of truffles or egg-white dipped in half-set jelly; coat over the interior of the mold or else brush it with a layer of the jelly and fill it up with the following preparation: Pound half a pound of the white meat of a braised and cold chicken to a pulp, after removing the skin, fat and bones; add to it half a pint of veloute sauce (No. 415) well reduced with mushroom essence (No. 392) and a pint of jelly (No. 103); pass the whole through a tammy into a thin metal bowl and lay it on ice; incorporate and mix well with it the same quantity of whipped cream, drained for two hours on a sieve. Fill the molds half full and place in the center a ball of foies-gras taken from a terrine with a round five-eighths of an inch vegetable spoon dipped in hot water; finish filling up with the preparation, smooth the tops and let get thoroughly cold. Unmold the timbales and dress them in a circle on a cut-out rice socle two inches high by eight inches in diameter; place in the center of the socle a sloping support, having it three inches high and five inches in circumference at the base and two inches in circumference on the top; on this top fasten a stearine cup, filling it with very small black and glazed truffles.