Lombardy Timbales

Line buttered timbale molds (No. 2, Fig. 137) with thin timbale paste (No. 150), garnish the sides with buttered paper, and fill the center with rice; cover over with a small piece of buttered paper, moisten lightly the inside border of the timbales, and cover with a layer of paste; fasten the two together, pinch the border with a channeled pastry tong, egg over the top and place on it three small layers of thin puff paste, the lowest one being an inch and a half in diameter, the second, one and a quarter, and the last or top one, one inch, all three being cut out with a channeled pastry cutter. Cook the timbales in a moderate oven, remove the lids, empty out the rice and paper, unmold and egg over the outside, then set them in a quick oven; garnish the insides with pieces of chestnuts, sweetbreads and truffles cut into quarter inch squares, and mixed with an allemande sauce (No. 407); replace the covers and serve on a Lombard sauce (No. 489).