Duchess Timbales

Prepare a salpicon of truffles, foies-gras, artichoke bottoms, and rings of olives, made by removing the stones with a tin tube, and cutting them in slices across; mix with a well reduced financiere sauce (No. 464), and let get cold. Decorate the bottom of the mold (No. 2, Fig. 137) with a ring of truffle, and fill in the empty space of this with some chopped up pistachios; lay at equal distances at lower edge of the side of the mold, ten small round pieces of beef tongue, each one three-sixteenths of an inch in circumference; and from these set bands of truffle perpendicularly reaching to the top of the mold, each one being three-sixteenths of an inch in width; garnish the bottom and sides with a layer of quenelle chicken forcemeat (No. 89), and place in the center a half inch diameter ball of the salpicon; cover with more forcemeat, then poach and finish the same as for No. 959. Serve a Madeira sauce (No. 492) separately.