Line a fairly deep pie mould with ordinary short paste and cover this completely with thin slices of salt pork fat.
Season a nice raw foie gras and place it standing up in the centre of the prepared mould; surround with quails each stuffed with a piece of truffle, arranging them so that they are also standing up and their breasts are outwards towards the sides of the mould.
Finish filling the mould with whole raw peeled truffles, then cover with a round slice of salt pork fat. Close up the mould with a layer of the same paste, seal the edges well, make a hole in the top for the steam to escape and bake in a moderate oven for 14 hours.
On removing from the oven, fill the Timbale with a Madeira-flavoured veal stock which should be sufficiently gelatinous to set as a jelly. Keep in the refrigerator for 1-2 days before serving.
© 1903 All rights reserved. Published by Taylor and Francis.