1733—Timbale de Foie Gras Cambacérès

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 border of Périgueux sauce, and serve a sauceboat of Périgueux sauce separately.