Neapolitan Timbales

The salpicon is composed of tongue, truffles and mushrooms, cut in three-sixteenth of an inch squares and combined with espagnole sauce (No. 414), meat glaze (No. 402) and tomato sauce (No. 549); let cool, cut some macaroni into pieces a sixteenth of an inch long, fill the empty places in each macaroni half of them with a round piece of truffle to fit it exactly, and the other half with beef tongue instead of truffles. Butter the timbale molds (No. 2, Fig. 137), lay a round piece of truffle on the bottom, and around it set the bits of macaroni, one row filled with tongue, and over this, one filled with truffles; one laid symmetrically above the other until the mold is filled. Garnish the bottom and sides with chicken quenelle forcemeat (No. 89), and a half inch ball of the salpicon in the center, fill up with more forcemeat and finish them exactly the same as for No. 959. Serve a separate sauce-boat of Neapolitan sauce (No. 507).