Perigordine Timbales

Prepare a very consistent chestnut puree (No. 712), adding to it a little meat glaze (No. 402), some fresh butter and raw egg-yolks; let this get thoroughly cold. Garnish the bottom of the timbale molds (No. 2, Fig. 137) with a thin slice of truffle, cut out the center with a half inch vegetable cutter, and replace the piece with a round cut of tongue exactly the same size; fill up the bottom and sides with a chicken and cream forcemeat (No. 75), and set in the center a half inch ball of the chestnut puree; cover over with more forcemeat and finish the same as for timbales (No. 959). Have a separate sauce-boat of half-glaze sauce (No. 413), finished with essence of truffles (No. 395).