Timbale of Veal Sweetbread Condé

Ingredients

• Fine paste
• Raw mushrooms
• Braised veal sweetbread
• Chicken forcemeat with chopped mushrooms and truffles
• Truffles
• Sauce Madère

Instructions

1. Prepare a timbale crust as at the preceding recipe, in a mould narrow at the bottom and very flared at the sides.
2. Garnish the bottom of the timbale with raw sliced mushrooms.
3. Mask escalopes of braised veal sweetbread on one side, in a dome, with chicken forcemeat to which chopped mushrooms and truffles have been added.
4. Poach the escalopes to order at the mouth of the oven and arrange them along the sides of the timbale in superposed rows.
5. Fill the centre with sliced truffles bound with sauce Madère.
6. Dress on a napkin and serve a sauce Madère separately.