(981). Timbales A La Renaissance (Timbales A La Renaissance)

Have ready a salpicon of truffles, chicken and artichoke bottoms, all cut into three-sixteenth inch squares; mix them with an espagnole sauce (No. 414), well reduced with meat glaze (No. 402) and tomato sauce (No. 549). Butter the insides of timbale molds (No. 2, Fig. 137), lay on the bottom a round piece of red beet-root cut very thin, an inch and a quarter in diameter; cut from the center a round piece a quarter of an inch across, and replace it by a very green cooked pea. Garnish the mold with a layer of chicken cream forcemeat (No. 75), both on the bottom and sides, and set in the center a ball of the prepared salpicon, then finish exactly the same as for No. 959. Serve a Chateaubriand sauce (No. 440) separately.

Fig. 256.

(982). Ristori Timbales (Timbales A La Ristori)

Prepare a salpicon of truffles, mushrooms and artichoke bottoms cut into three-sixteenth inch squares, and mingled with an allemande sauce (No. 407), then put away to get cold. Butter the inside of timbale molds (No. 2, Fig. 137), decorate the bottoms with a thin round of truffle, three-quarters of an inch in diameter, and on the top and bottom of the sides lay inverted triangles of tongue, or the red part of lobster, having twenty-four in all, twelve on the top, and twelve on the bottom; and in the center of the side range symmetrically twelve small rounds of truffle to form a circle. Fill the bottom and sides with a chicken and cream forcemeat (No. 75), well mixed, and in the middle set a half inch ball of the salpicon; finish with more forcemeat, then poach and unmold as explained in No. 959. A velout6 sauce (No. 415) with finely chopped truffle sauce (No. 551), to be served separately.

Fig. 257.

(983). Rothschild Timeales (Timbales A La Rothschild)

Decorate the bottom of each buttered timbale mold (No. 2, Fig. 137) with a thin round slice of truffle measuring three-quarters of an inch in diameter; around, the sides range six lozenge shaped pieces of the truffle, each one divided by a round bit of truffle an eighth of an inch across, and more of the same sized and shaped pieces at both tips of the lozenges, making eighteen small rounds in all. Fill the bottom and sides with a chicken cream forcemeat (No. 75), and lay in the center a ball, half an inch in diameter, composed of foies-gras taken from a terrine and rubbed through a sieve; fill the mold with more forcemeat then poach and finish the same as for No. 959. Serve separately a puree of chestnuts (No. 712), diluted with veloute sauce (No. 415) and cream to the consistency of a sauce, incorporating into it at the last moment, a piece of melted fresh butter.

Fig. 258.

(984). Sartiges Timbales (Timbales A La Sartiges)

Butter Some Timbale Molds (No 2, Fig. 137), decorate the center of the bottom with a rosette design made of truffles, and around the top and bottom of the sides of the mold, lay a detached row of round pieces of truffle, having those at the bottom somewhat smaller than those at the top. In the center on each side make a truffle cross-shaped like an X, one inch high, and in the middle of it, lay a small eighth of an inch round of tongue, and on each side rings of tongue, three-eighths of an inch in diameter. Fill the bottoms and sides with a grouse cream forcemeat (No. 75), and set in the center of this a salpicon composed of squares of truffle cut in three-sixteenths of an inch, and mingled with a well reduced half-glaze sauce (No. 413); fill up with more of the forcemeat, and finish the same as the timbales (No. 959). Serve separately an espagnole sauce (No. 414) with game essence (No. 389).

Fig. 259.