1880—Timbale de Bécasse Metternich

Prepare a somewhat shallow, decorated timbale crust.

Roast the woodcocks and keep them underdone.

Raise the suprêmes and put them in the timbale, separating them by collops of fresh foie gras, sautéd at the last moment.

Pound the remains of the woodcocks, including their carcasses; thin the purée with truffle essence; rub it through a sieve, pressing heavily the while, and then rub it through tammy.

Heat the cullis thus obtained, without letting it boil; finish it with a little lemon juice, liqueur-brandy and butter, and pour it into the timbale over the pieces of woodcock and the foie gras collops.

Dish the timbale on a folded napkin, lying on a round dish.