Talleyrand Timbales

Make a salpicon of foies-gras and mushrooms, mixed with a half-glaze sauce (No. 413), and finished with raw egg-yolks. Butter some timbale molds (No. 2, Fig. 137), and throw indiscriminately into the insides small sticks of tongue, truffles and chicken five-sixteenths of an inch wide by one-sixteenth of an inch square; letting them assume any fancy shape into which they may fall. Cover the bottom and sides with a cream forcemeat (No. 75), and lay in the center a salpicon ball half an inch in diameter; cover with more of the forcemeat and finish cooking and serving the same as for No. 959. Have a buttered allemande sauce (No. 407), adding to it a dash of cayenne pepper, and the juice of a lemon.