Harlequin Timbales

Prepare a salpicon of artichoke bottoms cut into three-sixteenth inch squares; mix them in with a well buttered cold supreme sauce (No. 547). Decorate the timbale molds (No. 2, Fig. 137) by placing a ring cut from a truffle in the center of the bottom, one-eighth of an inch narrower than the bottom itself, and in the center of this ring lay a round piece of tongue; ornament the sides with alternate lozenges of truffles, red beef tongue, and some royal (No. 241) cut thin; also lozenges of forcemeat prepared as follows: Have two ounces of quenelle forcemeat (No. 89) with chopped truffles added, and the same quantity of forcemeat with chopped pistachios; spread a layer one-sixteenth of an inch of each preparation of forcemeat on sheets of paper; poach till firm to the touch, let cool and cut in lozenges to use for decorating the timbales. Cover the decoration with a coating of chicken quenelle forcemeat (No. 89), place in the center a half inch diameter ball of the prepared salpicon, cover over with more forcemeat, then poach and unmold the timbales as described in No. 959. Serve separately a veloute sauce (No. 415), reduced with a puree of onions (No. 723) and cream, and thicken it at the last moment with a piece of fresh butter.