(974). Mentana Timbales (Timbales A La Mentana)

The salpicon to be made of chicken livers a la Duxelle, (see below), thickened with egg-yolks, to be used when cold. Butter some timbale molds (No. 2, Fig. 137), and place on the bottom a one inch in diameter slice of truffle, cut away the center with a three-quarters of an inch vegetable cutter, and replace the truffle by a piece of red beef tongue. Decorate the sides of the mold with thin, eighth of an inch wide strips of tongue, laid on slanting, having ten strips in all, and in the center bet ween every one, a round bit of truffle measuring three-sixteenths of an inch across, with a smaller one one-eighth of an inch on the top and bottom, also laid on slanting, making three round bits of truffle between the two strips of tongue. Fill the insides and bottom with a chicken and cream forcemeat (No. 75), and in the center lay a ball of the prepared salpicon; then more forcemeat, and finish them as for No. 959. Serve separately a perigueux (No. 517) and tomato sauce (No. 549) mixed.

For salpicon of chicken livers a la Duxelle, cut some chicken livers in quarter inch squares; fry them in butter with a little shallot, mushroom, and truffles, all chopped finely, and mingle with a little well reduced half-glaze (No. 400).

Fig. 249.

(975). Montgomery Timbales (Timbales A La Montgomery)

Prepare a pheasant salpicon with truffles and mushrooms added, mixing them in with a veloute sauce (No. 415), add a little meat glaze (No. 402), and leave till cold. Butter a round timbale mold, having a round identation at the bottom; decorate the whole length of the flat side with strips of tongue, and place a dot of truffle an eighth of an inch in diameter on the top of each strip, having eight in all; dredge over the sides with finely chopped pistachios, and cover the bottom and sides with a delicate pheasant game quenelle forcemeat (No. 91), and set in the center a ball of the salpicon; fill the mold with some more of the same forcemeat, poach and dress (No. 959), place on top a small round croquette three-quarters of an inch in diameter made of the salpicon. Serve separately a veloute sauce (No. 415). finished with essence of game (No. 389).

Fig. 250.

(976). Mosaic Timbales (Timbales Mosaique)

The timbale molds (No. 2, Fig. 137) are to be entirely decorated with small lozenges of tongue, truffle and bard boiled egg-whites, to represent a mosaic ground work. Begin by placing a ring of truffle at the bottom of the mold, inside of this a smaller ring of egg-whites, and in the center to fit in a half inch round of beef tongue; this fills the entire bottom. Decorate the sides with alternate lozenges to form squares or boxes, having all the red on one side, the black on the other, and the white on top of each square: the upper and lower row should be divided in two lengthwise; by following these directions they will form perfect mosaic squares, taking care that the points are directed outward; support this decoration with a snipe quenelle forcemeat (No. 91); set in the center a ball made of royal cream (No. 241), and finish filling the molds; poach and serve them as for No. 959. Serve a white Colbert sauce (No. 451) separately.

Fig. 251.