Timbales a la Chevaliere

Butter some timbale molds (No. 2, Fig. 137) using kneaded butter, but neither melted nor wet. Decorate the sides with pieces of sweet noodle paste (No. 142), executed by cutting out fanciful pieces and laying them on the sides in a design formed of two back to back crescents, divided by three rounds of different sizes, the largest one on the top and decreasing in size to the bottom, moisten the noodle paste. Line the molds with a thin timbale paste (No. 150) without disturbing the decoration. Fill inside with some buttered paper and flour, cover over with a layer of thin paste, cut it evenly around the top, and pinch the edges with a pastry tong. Cook the timbales in a moderate oven; remove the lid and the insides, and brush over the paste with some glaze, then garnish with foies-gras, mushrooms, and balls of truffles, the whole combined with a Madeira sauce (No. 492). Lay on top some cocks'-combs and kidneys rolled in a little meat glaze (No. 402), arranging them tastefully.