Petites Timbales à la Païva (Small Chicken Timbales)

Ingredients

• pannequets
• butter
• chicken forcemeat with cream
• purée of poultry
• well-red tongue
• Sauce Albuféra

Instructions

1. Butter high-sided dariole moulds and set a round of unsweetened pannequet in the bottom of each.
2. Line the walls with strips of pannequet cut to suitable dimensions.
3. Coat with a light layer of chicken forcemeat with cream.
4. Add well-red tongue cut in brunoise to purée of poultry and fill the moulds with it.
5. Cover with forcemeat.
6. Poach for 12 minutes before serving.
7. Serve accompanied by Sauce Albuféra.