Montgomery Timbales

Prepare a pheasant salpicon with truffles and mushrooms added, mixing them in with a veloute sauce (No. 415), add a little meat glaze (No. 402), and leave till cold. Butter a round timbale mold, having a round identation at the bottom; decorate the whole length of the flat side with strips of tongue, and place a dot of truffle an eighth of an inch in diameter on the top of each strip, having eight in all; dredge over the sides with finely chopped pistachios, and cover the bottom and sides with a delicate pheasant game quenelle forcemeat (No. 91), and set in the center a ball of the salpicon; fill the mold with some more of the same forcemeat, poach and dress (No. 959), place on top a small round croquette three-quarters of an inch in diameter made of the salpicon. Serve separately a veloute sauce (No. 415), finished with essence of game (No. 389).