Truffle Timbale a la Perigord

Decorate a timbale mold with fanciful cuts of noodle paste (No. 142); dampen these and line the mold with a layer of fine foundation paste (No. 135) an eighth of an inch in thickness; cover both bottom and sides of the timbale with very thin bards of fresh fat pork. Peel as many medium-sized truffles as the timbale will hold, having them black and mellow; put them to cook in a foies-gras terrine, seasoning with salt, pepper, nutmeg, sprigs of parsley, thyme and bay leaf, also some minced ham and Madeira wine; place the terrine in the oven and as soon as the liquid comes to a boil take it out and let stand till cold, leaving the truffles in with the stock. Suppress the thyme and bay leaf, drain off the stock and reduce it with a pint of financiere sauce (No. 464) reduced to the consistency of a succulent sauce; transfer the truffles to the timbale, cover with a part of the sauce and lay over a flat of the same paste. Cook the timbale in a hot oven for three-quarters of an hour and serve unmolded; pour the remainder of the sauce into an aperture on top; serve at once.