Scotch Timbales

Prepare some very thin pancakes the same as for rissolettes (No. 956). Butter timbale molds (No. 2, Fig. 137) and line the inner sides with these pancakes; prepare a salpicon with four ounces of white chicken meat, the same quantity of mushrooms, and two ounces of rice; combine these ingredients with a buttered bechamel (No. 409) and let get cold. Fill the molds half full with chicken quenelle forcemeat (No. 89), and cream forcemeat (No. 75), the same quantity of each well mixed together; in the center lay a half inch ball of the salpicon, and finish filling the mold with more forcemeat, poach and finish the same as for No. 959. After they are unmolded, lay them in the oven for one minute, then serve separately a Spanish sauce (No. 414) reduced with mushroom essence (No. 392).