Timbales a la Benton

Line some buttered timbale molds (No. 2, Fig 137) with some timbale paste (No. 150), having it rolled out as thinly as possible; fill up the interior with buttered paper stuffed with flour, cover the top with a layer of the paste and pinch the edges with a pastry tong; egg over the surface twice, and cook it in a moderate oven; when done uncover, empty out, unmold, and brush the timbales with eggs and set them in the oven to color nicely. Fill them with a salpicon of truffles, tongue, mushrooms and chicken mingled with a buttered allemande sauce (No. 407).