Line a well buttered dome-shaped mould with rings of large cooked macaroni kept a little firm. These rings should be
Fill the mould with alternate layers of the macaroni, slices of foie gras cooked in Madeira and slices of truffle. Finish with a layer of the chicken and truffle forcemeat. Cook au Bain-marie in the oven allowing 45 minutes for a
When cooked, allow the mould to rest for a few minutes then turn it as a Timbale on to a round dish; surround with a cordon of Sauce Perigueux.
Serve accompanied with a sauceboat of the same sauce.
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