La Valliere Timbales

The molds are to be dome-shaped, with an indent a quarter of an inch deep, and one inch in diameter; the molds themselves being an inch and three-quarters high and one and five-eighths wide. Decorate the sides with bands of truffle each one inch long, and lay them on like the letter V, meeting together both top and bottom and thus forming zigzags; at each place where they join, put a small round bit of truffle; fill the round part of the mold with a red cream forcemeat (No. 74) and the rest with a quail and cream forcemeat (No. 75). Remove with a tube the stone from a large Spanish olive, cut off a sixteenth part of its top and bottom and fill it with chicken quenelle forcemeat (No. 89), and place on top a fine caper; poach and set one on the indents of the timbales, they having been previously poached and dished, and serve with a separate sauce-boat of well buttered veloute sauce (No. 415) with lemon juice added.