Rothschild Timeales

Decorate the bottom of each buttered timbale mold (No. 2, Fig. 137) with a thin round slice of truffle measuring three-quarters of an inch in diameter; around the sides range six lozenge shaped pieces of the truffle, each one divided by a round bit of truffle an eighth of an inch across, and more of the same sized and shaped pieces at both tips of the lozenges, making eighteen small rounds in all. Fill the bottom and sides with a chicken cream forcemeat (No. 75), and lay in the center a ball, half an inch in diameter, composed of foies-gras taken from a terrine and rubbed through a sieve; fill the mold with more forcemeat then poach and finish the same as for No. 959. Serve separately a puree of chestnuts (No. 712), diluted with veloute sauce (No. 415) and cream to the consistency of a sauce, incorporating into it at the last moment, a piece of melted fresh butter.