Well butter some dariole moulds, place a slice of truffle in the bottom of each and coat the sides with a sprinkling of finely chopped firm red ox tongue (the tip of the tongue is most suitable for this purpose).
Make cold to set the butter then coat with a 5 mm (⅕ in) layer of pheasant forcemeat. Fill with a Salpicon of foie gras and truffle mixed with Sauce Demi-glace and cover with more of the same forcemeat. Cook as for Timbales Agnès Sorel allowing 25 minutes before service. Serve accompanied with Sauce Demi-glace finished with a little cullis of pheasant.