Butter lightly six timbale molds; decorate the inside according to taste with pieces of truffle and smoked beef-tongue; fill them half full with cream forcemeat (No. 225), leaving an empty space in the centre, filling this in with a reduced salpi-con (No. 256). Cover the salpicon with a very little pate-de-foie-gras, and finish filling with the cream forcemeat. Put the molds in a sautoire holding hot water to half their height; boil gently, and then place them in a slow oven for ten minutes. Unmold on a hot dish, and serve with half a pint of hot sauce Perigueux (No. 191) separately. Place on top of each timbale a small, round croquette of foie-gras, then serve.