Mentana Timbales

The salpicon to be made of chicken livers a la Duxelle, (see below), thickened with egg-yolks, to be used when cold. Butter some timbale molds (No. 2, Fig. 137), and place on the bottom a one inch in diameter slice of truffle, cut away the center with a three-quarters of an inch vegetable cutter, and replace the truffle by a piece of red beef tongue. Decorate the sides of the mold with thin, eighth of an inch wide strips of tongue, laid on slanting, having ten strips in all, and in the center between every one, a round bit of truffle measuring three-sixteenths of an inch across, with a smaller one one-eighth of an inch on the top and bottom, also laid on slanting, making three round bits of truffle between the two strips of tongue. Fill the insides and bottom with a chicken and cream forcemeat (No. 75), and in the center lay a ball of the prepared salpicon; then more forcemeat, and finish them as for No. 959. Serve separately a perigueux (No. 517) and tomato sauce (No. 549) mixed.

For salpicon of chicken livers a la Duxelle, cut some chicken livers in quarter inch squares; fry them in butter with a little shallot, mushroom, and truffles, all chopped finely, and mingle with a little well reduced half-glaze (No. 400).