Line a well buttered Timbale mould with ordinary pie paste and completely cover this paste with slices of salt pork fat. The slices of fat are to prevent any liquid from the filling of the Timbale reaching the pastry and making it soggy.
Fill the centre with small peeled raw truffles and add, per
On removing from the oven, demould the timbale on to a round dish and serve as it is.
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