No. 987
Soyer Timbales
Timbales a la Soyer
Prepare a timbale of foundation paste the same as for Lombardy (No. 972). Fill it with a garnishing of game and cream quenelles (No. 733), small mushroom heads, truffles cut into five-sixteenths of an inch pieces, and sweetbreads cut the same; mix with it a lucullus sauce (No. 490); after the timbales are filled, replace the covers, dress them on a folded napkin and serve hot.