Ristori Timbales

Prepare a salpicon of truffles, mushrooms and artichoke bottoms cut into three-sixteenth inch squares, and mingled with an allemande sauce (No. 407), then put away to get cold. Butter the inside of timbale molds (No. 2, Fig. 137), decorate the bottoms with a thin round of truffle, three-quarters of an inch in diameter, and on the top and bottom of the sides lay inverted triangles of tongue, or the red part of lobster, having twenty-four in all, twelve on the top, and twelve on the bottom; and in the center of the side range symmetrically twelve small rounds of truffle to form a circle. Fill the bottom and sides with a chicken and cream forcemeat (No. 75), well mixed, and in the middle set a half inch ball of the salpicon; finish with more forcemeat, then poach and unmold as explained in No. 959. A veloute sauce (No. 415) with finely chopped truffle sauce (No. 551), to be served separately.