1872—Timbale de Perdreau Diane

Line a liberally-buttered, shallow mould with crescents of truffle arranged in superposed rows, and then completely cover the bottom and sides of the mould with a layer, two-thirds in. thick, of raw partridge forcemeat.

Place the mould in the front of the oven that the forcemeat may be poached; and then spread another layer of No. 268, Gratins forcemeat of game.

Fill the utensil with a garnish of small quenelles consisting of truffled partridge forcemeat, mushrooms and slices of truffles, cohered with a reduced Madeira sauce. Cover the garnish with a small coat of forcemeat, and poach in the bain-marie for from thirty to thirty-five minutes.

When about to serve, turn out on a dish, and deck the timbale with a crown of partridges’ suprêmes, raised from birds fresh from the spit or the oven. Surround the base of the timbale with a thread of Diane sauce, and send a sauceboat of the latter separately.