Irving Timbales

Pound some cooked game or young rabbit, free of all sinews and skin with an equal quantity of rice, half as much bechamel (No. 409) and a little fresh butter, rub through a fine sieve, and set it away to get cold. Butter some cold molds (No 2, Fig. 137) and decorate the bottom with a three-quarters of an inch in diameter slice of truffle, and the sides with triangles cut from truffles, one and five-eighths of an inch long, by three-eighths of an inch wide at the widest part. Set them round the narrow ends reaching to the bottom, the widest ends meeting together at the opening of the timbale. Fill the bottom and inner sides with game cream forcemeat (No. 75) and place a ball of the prepared game puree in the center, and fill it up with game forcemeat; finish cooking and serve same as No. 959. Serve separately a champagne sauce (No. 445), with some essence of game (No. 389).