Well butter some deep dariole moulds and place a round piece of pancake made without sugar in the bottom of each. Line the sides with strips of the same pancake cut to the height of the mould; coat with a layer of chicken and cream forcemeat and fill with a purée of cooked chicken containing some very small dice of red ox tongue. Cover with some of the same forcemeat and cook as for Timbales Agnès Sorel allowing 12 minutes before service.
Demould and arrange on a round dish and serve accompanied with Sauce Albuféra.
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