Timbale à l'Ambassadrice

Ingredients

• tongue
• truffle
• chicken forcemeat
• 200 grammes noodles with jus
• 200 grammes chicken livers
• 150 grammes raw mushrooms
• 100 grammes lamb sweetbreads
• 100 grammes fresh truffles
• butter
• tomatoed sauce Madère

Instructions

1. Butter a charlotte mould and line it with alternating rings of tongue filled with a round of truffle and rings of truffle filled with a round of tongue, set singly or in rows.
2. Line the inside with a layer of chicken forcemeat.
3. Sauté the chicken livers, mushrooms and lamb sweetbreads in butter, then combine them with the truffles in tomatoed sauce Madère with the pan deglazing added.
4. Fill the timbale three-quarters full, alternating the noodles with the rest of the garnish.
5. Finish with a layer of forcemeat and poach in a bain-marie.
6. Rest a few minutes out of the bath, turn out at the last moment and surround with a ribbon of sauce Madère.
7. Serve a sauceboat of the same sauce separately.