Butter the mould very thoroughly, ornament, if desired, with pieces of truffle, red beef tongue, half-cooked carrot, chopped ham, parsley, truffles, or sifted yolk of egg, or lobster coral, as is appropriate. Fill the mould by means of a forcing bag and plain tube held inside and close to the surface. If a spoon be used, hit the mould sharply against the table several times while filling, to cause the mixture to settle evenly in the vessel, otherwise creases will appear to mar the appearance of the dish when cooked. If the forcemeat is to be used as a lining and the centre filled with a salpicon, press the meat against the sides of the mould to a depth of about three eighths an inch for individual timbales, to a full inch for a large mould. Make the lining of a large mould considerably thicker near the top (which will be the bottom when inverted) to insure a firm foundation; fill the centre with salpicon and cover the top with forcemeat, making very smooth and even, that the timbale may stand even. Set the mould on a trivet or fold of paper in a dish filled to half the height of the mould with water just "off the boil." Cook in the oven until the centre feels firm, from ten to fifteen minutes for a small mould and twenty to thirty minutes for a large mould. On no account should the water reach the boiling point. Partially invert the mould on a cloth to drain off the liquid, then turn the contents on to a serving dish. While inverting small moulds the timbale may be kept in place with a spatula. Large moulds need be handled very carefully; it is better to take up the liquid that drains from them on to the serving-dish than to run the risk of breaking the contents.