Timbales for Gourmets

The salpicon for these is composed of a reduced Madeira sauce (No. 492), to which is added some ducks' livers and truffles cut in one-eighth inch dice; leave till cold. Lay on the bottom of the molds (No. 2, Fig. 137) a three-quarters of an inch in diameter slice of truffle, and arrange the sides in panels, made by placing eight perpendicular bands of of truffles an eighth of an inch wide all around at intervals, and between each two arrange narrow strips to connect them, three in one, and two in the other, so that they alternate and form distinct oblongs, and in each one of these oblongs--there being two on one row, and one and two halves on the other--lay oval pieces of red beef tongue. Cover the bottom and sides with chicken cream forcemeat (No. 75), and place a half inch ball of the salpicon in the center; fill with more forcemeat, and finish the same as timbales (No. 959). Serve separately a gourmet sauce (No. 472).