Prepare an ordinary timbale crust. When about to serve, fill it with layers of noodles with cream, separated by alternate layers of foie-gras collops, [sautéd] in butter, and slices of truffles. Complete with some raw noodles, tossed in butter and distributed over the last layer of cohered noodles.
Cover the timbale, and serve a suprême sauce, flavoured with truffle essence, separately.
[1733—TIMBALE DE FOIE GRAS CAMBACÉRÈS[!-- TN: original reads "CAMBACERÈS" --]
Line a buttered dome-mould with rings of large poached macaroni.
These rings should be one-fifth inch thick, and should be garnished inside with very black truffle purée, cohered by means of a little forcemeat.
When the mould is lined, coat it inside with a layer of chicken forcemeat combined with truffle purée. Put the mould for a few minutes in a moderate oven, that the forcemeat may poach.
Reduce one-third pint of Béchamel sauce, combined with four to five tablespoonfuls of truffle and chicken essence, to half; mix therewith one-half lb. of poached macaroni, cut into lengths of one inch, and four tablespoonfuls of foie-gras and truffle purée, made from trimmings. Mix the whole thoroughly.
Garnish the timbale with this macaroni, spreading it in layers, separated by other alternate layers of foie-gras collops, poached in Madeira, and slices of truffle. Cover the garnish with a layer of forcemeat, and poach in the [bain-marie], allowing forty-five minutes for a quart-mould.
Let the mould stand for a few minutes before emptying it; turn out the timbale upon a round dish; surround it with a [551] ]border of Périgueux sauce, and serve a sauceboat of Périgueux sauce separately.