Prepare a lightly baked Timbale case in a shallow Charlotte mould, i.e. the height of the sides should be less than its diameter. Line the bottom and sides of the case with a
Fill the Timbale with a mixture of half the total quantity of lamb’s sweetbreads braised white and the other half consisting of small cooked mushrooms, small round slices of salt ox tongue and slices of truffle, all bound with a thick Velouté finished with mushroom essence.
In the centre of the filling place a circle of veal and cream forcemeat Quenelles moulded with teaspoons, cooked at the last moment and coated with Velouté.
Place the Timbale on a serviette on a dish and serve accompanied with a sauceboat of Velouté finished with mushroom essence.