Small Timbales à la Talleyrand (Chicken Timbales with Truffle Purée)

Ingredients

• butter for the moulds
• white of chicken
• tongue
• truffle
• chicken forcemeat
• purée of truffles
• Sauce Demi-glace finished with truffle essence

Instructions

1. Butter dariole moulds with high sides and garnish the sides with chopped white of chicken, tongue and truffle, laid on distinctly and alternating in lines a good centimetre wide.
2. Pass the moulds over ice.
3. Coat them with chicken forcemeat.
4. Fill the inside with a purée of truffles.
5. Cover with forcemeat and set to poach a quarter of an hour before the presumed moment of service.
6. Serve Sauce Demi-glace finished with truffle essence as accompaniment.