Small Timbales à la Montargis (Timbales of Tongue, Truffle and Mushroom)

Ingredients

• butter for the moulds
• tongue
• truffle
• chicken forcemeat
• mushroom purée
• well-red tongue
• truffles
• Velouté with a quarter of tongue purée

Instructions

1. Butter six-sided moulds and line them with thin slices of tongue and truffle, alternated.
2. Coat with chicken forcemeat.
3. Fill the inside with a mushroom purée to which diced well-red tongue and truffles have been added.
4. Cover with forcemeat and set to poach 12 minutes in advance.
5. Serve as accompaniment a Velouté with the addition of a quarter of tongue purée.