Timbales d'Amourettes à l'Écossaise (Beef Marrow Timbales, Scottish Style)

Ingredients

• thin slices of scarlet tongue (langue à l'écarlate)
• butter for the moulds
• forcemeat
• amourettes (spinal marrow)
• sauce Allemande
• sauce à l'Écossaise

Instructions

1. Butter hexagonal moulds and line them with thin slices of scarlet tongue.
2. Line the interior with a layer of forcemeat 3 to 4 millimetres thick.
3. Garnish the centre with a salpicon of amourettes and scarlet tongue bound with sauce Allemande.
4. Cover with a layer of forcemeat.
5. Poach in the bain-marie for 12 minutes.
6. Turn out and dish in a crown on a round dish; serve a sauce à l'Écossaise separately.