Timbales a la Beaumarchais

Make a salpicon with mushrooms and foies-gras cut in three-sixteenths of an inch squares; mix them in an espagnole sauce (No. 414), reduced with game essence (No. 389) and let get cold. Butter and decorate the molds (No. 2, Fig. 137) with a large truffle ring at the bottom, and a small piece of truffle in the center of this; ornament the sides with eight perpendicular thin slices of truffles each three-sixteenths of an inch wide, laid at equal distances apart around the mold; cover the bottom and sides with a game quenelle forcemeat (No. 91); in the middle place a half inch in diameter ball of the salpicon, lay over more forcemeat, and poach the timbales as in No. 152. Serve separately a half-glaze sauce (No. 413), with essence of game (No. 389) and Rhine wine added.