Imperial Timbales

The salpicon to be made of a well reduced supreme sauce (No. 547), adding to it tongue, truffles and mushrooms cut in small Julienne. Cut some narrow bands of truffles, a sixteenth of an inch wide, and six-eighths of an inch long; butter the molds (No. 2, Fig. 137), set a five-eighths of an inch round of truffle at the bottom and on the side close to the bottom a row of quarter inch in diameter rounds of truffles at the top opening of the mold, lay these bands in long triangles around the edge; on the top of each triangle set a three-sixteenth inch round piece truffle; cover the insides of the molds with cream forcemeat (No. 74), and in the center lay a half inch ball of the salpicon, finish filling the mold, poach and dress it the same as for No. 959. A lucullus sauce (No. 490) to be served separately.