Venetian Timbales

Make a salpicon of ducks' livers cut up into one-eighth of an inch pieces, cut the same of some truffles, mushrooms, and red beef tongue, and mix all with a well reduced allemande sauce (No. 407). Butter some timbale molds (No. 2, Fig. 137), lay at the bottom a round slice of truffle, and from the center of it cut out with a vegetable cutter, a piece half an inch in diameter, and place in its stead a round piece of tongue; dust over the sides with very finely chopped pistachios shaken through a sieve, and fill up the molds with chicken cream forcemeat (No. 75), laying a ball of the salpicon in the middle; finish as in No. 959. Serve separately a bechamel sauce (No. 409), reduced with mushroom liquor and some chopped parsley added.