Timbales with Red Beef Tongue

Butter some timbale molds (No. 2, Fig. 137) and throw in some very finely chopped unsmoked beef tongue to make it adhere well to the bottom and sides, then fill with a chicken cream forcemeat (No. 75); poach and unmold the same as for No. 959. Send to the table with a separate sauce-boat of sauce prepared as follows: Cut some chicken livers into three-sixteenth inch squares; saute them in butter, moisten with white wine and espagnole sauce (No. 414), and strain through a tammy; add to the sauce a garnishing of truffles cut in three-sixteenth inch squares. These timbales contain no salpicon.