Soubise Timbales

Butter some timbale molds (No. 2, Fig. 137), and lay on the bottom a round piece of truffle, three-quarters of an inch in diameter; on the sides place truffle bands an eighth of an inch wide, by half an inch long, having twenty-five of these pieces for each mold; lay them on in five lines, one above the other, the bottom corner of one joining the opposite top corner of the next one; between these lines place rounds of truffles. Fill with chicken cream forcemeat (No. 75), mixing in with it a third of its quantity of soubise puree (No. 723), cook and finish the same as for the timbales (No. 959). Serve separately a veloute sauce (No. 415), reduced and finished by adding to it a piece of fresh butter.