Line the bottom and sides of a buttered Charlotte mould with alternate rows of rings of ox tongue each with a round of truffle placed in its centre, and rings of truffle each with a round of ox tongue placed in its centre.
Coat these carefully with a layer of chicken forcemeat then three-quarters fill with the following garnish in which the noodles should alternate in layers with a mixture of the other items:
The chicken livers, mushrooms and sweetbreads should be sautéed in butter and mixed together with the truffle, some tomato-flavoured Sauce Madère and the deglazed juices from the pan.
Finish the timbale with a layer of the same forcemeat and cook au Bain-marie in the usual manner.
When cooked, allow it to rest for a few minutes then demould on to a round dish and surround with a cordon of Sauce Madère.
Serve accompanied with a sauceboat of the same sauce.
© 1903 All rights reserved. Published by Taylor and Francis.