Chicory Timbales

Have some chicory prepared the same as for cream (No. 2729). strain it through a sieve; put one pound of this into a saucepan with four ounces of finely chopped cooked mushrooms, seasoning with salt, pepper and nutmeg; mix in singly four whole eggs, two yolks and lastly a gill of cream. Decorate some timbale molds (No. 2, Fig. 137), or a larger one, with fanciful cuts of truffles and tongue; fill these with the preparation and lay them in a sautoir on the fire; pour in boiling water to reach to half their height, boil and finish poaching in a slack oven; unmold and serve separately a Hungarian sauce (No. 479).