Stone sufficient olives to line a Charlotte mould and stuff them with chicken forcemeat; poach them, drain and allow to cool.
Use these olives to line a thickly buttered Charlotte mould arranging them in concentric circles on the bottom and in superimposed lines on the sides.
Cover them carefully with a thickish layer of duck forcemeat then fill the inside with a mixture of thin slices of underdone roast duckling, mushrooms and truffles, bound with fairly thick cold Sauce Salmis. Finish with a layer of forcemeat and cook the Timbale au Bain-marie. When cooked, allow to rest for a few minutes to settle.
Turn out on to a dish and surround it with a cordon of Sauce Salmis.
© 1903 All rights reserved. Published by Taylor and Francis.