Timbale de volaille à la Talleyrand (Macaroni-Lined Chicken Timbale)

Ingredients

• medium macaroni
• chicken forcemeat
• egg white
• butter
• macaroni à la Talleyrand (see Garnishes)
• chicken fillets
• sauce Suprême
• scarlet tongue
• fried bread
• 1 mushroom

Instructions

1. Poach medium macaroni, keeping it a little firm; drain and sponge it dry; cut it into sticks 4 centimetres long, keeping one piece whole.
2. Butter a dome mould well and line its bottom with the whole piece of macaroni, rolled in a spiral.
3. Pipe a cord of forcemeat strongly bound with egg onto it, set a first row of macaroni sticks tightly against one another on the cord, and fix them with another cord of forcemeat.
4. Continue lining the mould in superposed rows in the same way.
5. Cover the whole inside with a layer of forcemeat and smooth it carefully, moistening it with white of egg.
6. Fill the timbale with macaroni à la Talleyrand in layers, alternating with escalopes of chicken fillet lightly coated with sauce Suprême and with slices of scarlet tongue.
7. Close the timbale with a layer of forcemeat and poach it in a bain-marie in the oven for a good hour.
8. Meanwhile prepare a plug of fried bread 5 centimetres high and a little smaller in diameter than the mould; mask it all round with forcemeat and embed macaroni sticks in it as on the timbale, so that the timbale dressed on the plug represents a beehive.
9. Turn out the timbale at the moment of serving and set it on the plug; place a fine fluted mushroom on the summit and surround the base with a cord of sauce Suprême.
10. Serve a sauce Suprême separately.