Small Timbales Agnès Sorel (Chicken, Tongue and Truffle Timbales)

Ingredients

• butter for the moulds
• scarlet tongue
• truffles
• fine chicken forcemeat
• white of chicken
• Velouté
• Sauce Demi-glace

Instructions

1. Butter dariole moulds and decorate the bottom with a ring of well-red tongue with a round of truffle in the middle.
2. Line the bottom and sides with a layer of fine chicken forcemeat 5 millimetres thick and perfectly even.
3. Fill the middle with a salpicon of scarlet tongue, white of chicken and truffles, bound with velouté.
4. Cover the salpicon with a layer of forcemeat.
5. Set the timbales to poach 15 to 18 minutes in advance.
6. Turn out and arrange in a crown, and serve Sauce Demi-glace as accompaniment.