1734—Timbale de Foie Gras Montesquieu

Spread a very even layer, one-third inch thick, of chicken forcemeat upon a sheet of buttered paper. Moisten the surface with some white of egg; sprinkle with chopped truffle, and press on the latter by means of the flat of a knife.

Set to poach gently; cool, and then stamp out with a round, even cutter, one inch in diameter. With the resulting roundels, garnish the bottom and sides of a Charlotte mould, placing their truffled sides against the mould. Then, with the view of binding these roundels together, as they are to constitute the outside of the timbale, coat the whole of the mould inside with some fairly firm chicken forcemeat, combined with a quarter of its bulk of foie-gras purée.

Fill the mould with a foie-gras Parfait with truffles cut into very large dice and cohered by means of mousseline chicken forcemeat.

Cover the whole with a layer of the same forcemeat as that used for the purpose of binding the roundels, and set to poach under cover.

Turn out, following the same precautions as above; surround the timbale with a border of nice, pink, Hungarian sauce with paprika, and send a sauceboat of this sauce to the table at the same time.