This quantity of material will make six individual timbales.
Butter the timbale molds well, ornament them with slices of truffle cut into fancy shapes, or with chopped truffle sprinkled over the surface. Put the mixture into the molds carefully with a small spoon so as not to disarrange the decoration, and fill them to within a quarter of an inch of the top. Set them in a pan of hot water. Cover them with a greased paper and poach them in the oven for five to eight minutes, or until they are firm to the touch.
Turn the timbales on to a flat dish and pour around them a white sauce made with chicken stock and the yolks of two eggs diluted with two tablespoonfuls of cream added the last thing. (See Allemande and Poulette sauces, “Century Cook Book,” pages 279-280.)
LIVER TIMBALES
Cut two pounds of liver into large pieces and rub them through a grater.
Moisten a half cupful of crumbs of bread and a half cupful of flour with a cupful of milk.
Fry the slices of half an onion in a tablespoonful of butter until they are tender, then remove them and turn into the pan the mixture of bread, flour, and milk. Stir until it is cooked to a smooth paste.
Put into a bowl two cupfuls of liver pulp, the bread paste, a teaspoonful of salt, a saltspoonful of pepper, and a dash of paprika. Mix them well together and add, one at a time, four eggs, beating in each one well, then add enough cream to make rather a thin batter. Pass the whole through a purée sieve. Beat it well again and turn it into molds.
This amount of mixture will fill twelve individual timbale molds and one pint mold, the latter to be used cold (see page [127]).
Fill the individual timbale molds to within a quarter of an inch of the top, set them into a pan of hot water, cover them with a greased paper, and poach them in the oven for fifteen to twenty minutes, or until firm to the touch.