1744—Timbale de Foie Gras Tzarine

Line a timbale-mould with ordinary patty paste, and cover the inside all over with slices of larding bacon. Just in the middle set a fresh foie gras, seasoned with salt, pepper, and allspice; surround it with quails stuffed with a piece of truffle, and set upright with their breasts against the slices of bacon. Fill up the mould with whole, raw, and peeled truffles; cover the whole with a round slice of the same bacon; cover the timbale with a layer of paste, well sealed down round the edges; make a slit in the top for the escape of steam, and bake in a good, moderate oven for one and one-quarter hours.

On withdrawing the timbale from the oven, pour into it some succulent veal stock, flavoured with Madeira, and sufficiently gelatinous to form a nice jelly.

Keep the timbale in the cool for one or two days before serving it.