Princess Timbales

Butter some timbale molds (No. 2, Fig. 137), and roll close together around the inside strings of short paste (No. 135), an eighth of an inch in diameter, keeping them as long as possible; begin at the bottom in the center and continue in spirals till the top is reached, then coat the bottom and sides with a chicken quenelle forcemeat (No. 89), laying a ball of white montglas salpicon (No. 747) in the center. Cover the top with a thin lid of the paste and cook in a slow oven for about half an hour; remove the lid, and fill the timbales with a Madeira wine sauce (No. 492); substitute for the cover a half spherical quenelle decorated with truffles cut fancifully; dredged with chopped pistachios, made of chicken cream forcemeat and poached in a slack oven. Serve on a napkin.