Prepare a Timbale case made in a mould which is narrow at the bottom and wider at the top. Cook without colour.
Cover the bottom of the Timbale with sliced mushrooms cooked in butter; cover the sides with slices of braised sweetbread which have been coated dome-shape on one side with chicken forcemeat containing chopped mushrooms and truffle then cooked in a warm oven; these slices should be arranged in superimposed lines.
Fill the centre with slices of truffle mixed with a thick Sauce Madère. Present on a folded serviette on a dish.
Serve accompanied with Sauce Madère.