Timbales a la Renaissance

Have ready a salpicon of truffles, chicken and artichoke bottoms, all cut into three-sixteenth inch squares; mix them with an espagnole sauce (No. 414), well reduced with meat glaze (No. 402) and tomato sauce (No. 549). Butter the insides of timbale molds (No. 2, Fig. 137), lay on the bottom a round piece of red beet-root cut very thin, an inch and a quarter in diameter; cut from the center a round piece a quarter of an inch across, and replace it by a very green cooked pea. Garnish the mold with a layer of chicken cream forcemeat (No. 75), both on the bottom and sides, and set in the center a ball of the prepared salpicon, then finish exactly the same as for No. 959. Serve a Chateaubriand sauce (No. 446) separately.