Small Timbales à la Maréchale (Chicken Timbales with Soubise Purée)

Ingredients

• butter for the moulds
• truffle
• chicken forcemeat
• scarlet tongue
• chicken purée Soubise
• Sauce Périgueux

Instructions

1. Decorate the bottom of buttered dariole moulds with a notched slice of truffle.
2. Line them with chicken forcemeat strongly enriched with chopped scarlet tongue.
3. Fill the middle with a rather stiff Soubise-ed chicken purée.
4. Cover with forcemeat and set to poach 12 minutes in advance.
5. Serve Sauce Périgueux as accompaniment.