Cassolettes Lusigny

Fill some timbale molds (No. 2, Fig. 137) with butter melted to the consistency of cream, leave to cool, then dip them into very hot water and unmold, roll them in cracker dust, dip in beaten eggs, then in bread-crumbs, and again in beaten eggs and bread-crumbs; smooth neatly with a knife and slit around the top with a pastry cutter dipped in hot water, this should be a quarter of an inch in diameter smaller than the timbale itself; fry a few at the time in very hot frying fat, and when of a fine color, remove the covers, stand them on a grate, at the oven door and let all the butter drain out. Cut up some unsmoked, salted tongue, mushrooms, truffles, and chicken, into small quarter inch squares, combine this salpicon with buttered allemande sauce (No. 407), fill the cassolettes, and place on top a round of truffle the size of the opening to take the place of a cover; it should be a quarter of an inch in thickness.