Sartiges Timbales

Butter some timbale molds (No. 2, Fig. 137), decorate the center of the bottom with a rosette design made of truffles, and around the top and bottom of the sides of the mold, lay a detached row of round pieces of truffle, having those at the bottom somewhat smaller than those at the top. In the center on each side make a truffle cross-shaped like an X, one inch high, and in the middle of it, lay a small eighth of an inch round of tongue, and on each side rings of tongue, three-eighths of an inch in diameter. Fill the bottoms and sides with a grouse cream forcemeat (No. 75), and set in the center of this a salpicon composed of squares of truffle cut in three-sixteenths of an inch, and mingled with a well reduced half-glaze sauce (No. 413); fill up with more of the forcemeat, and finish the same as the timbales (No. 959). Serve separately an espagnole sauce (No. 414) with game essence (No. 389).