Marly Timbales

Garnish the bottom of a buttered timbale mold (No. 2, Fig. 137) with a round piece of truffle, and the entire sides with thin truffle crescents intercalated to resemble fish scales; in the center of each scale, lay a small one-eighth of an inch round bit of tongue. Fill them with a partridge and cream forcemeat (No. 75), and set in the center a ball of salpicon made as follows: Mingle some partridge fumet (No. 397) with a reduced espagnole (No. 414), and add to it some foies-gras and mushrooms, both cut into one-eighth inch squares, and left till cold before using. Poach the timbales in a moderate oven, when done, dress and serve separately a sauce composed of one-third of espagnole sauce (No. 414), one-third of tomato sauce (No. 549), and one-third of veal blond (No. 423) reduced together.