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1
Preheat oven to 350 degrees.
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2
Make a thick bechamel sauce in a small saucepan by cooking the butter and flour together until they foam for 2 minutes without coloring.
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3
Off heat, beat in the boiling milk and seasonings.
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4
Boil, stirring, for 1 minute.
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5
Allow to cool while preparing other ingredients, beating occasionally.
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6
Place the livers, eggs, egg yolks, and seasonings in the blender, cover, and blend at top speed for 1 minute.
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7
Add the cool bechamel sauce, cream, and wine to the liver and blend for 15 seconds.
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8
Strain through a sieve into a bowl.
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9
Stir in the optional truffle and correct seasoning.
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10
(If not used immediately, cover and refrigerate.)
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11
Butter the interior of the ramekins or mold heavily.
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12
Pour in the liver mixture filling each ramekin or the mold to within about 1/8 inch of the top.
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13
Set in pan of boiling water, then place on a rack in middle level of preheated oven for 25 to 30 minutes, until a needle or knife plunged into the center comes out clean, and the timbales have just begun to show a line of shrinkage from the ramekins.
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14
(If not served immediately, leave in hot turned-off oven, with door ajar, for 15 to 20 minutes.)
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15
Run a knife around the edge of each timbale and reverse onto a serving platter or serving plates.
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16
Top each with a spoonful of sauce, and pass the rest of the sauce separately.
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17
VARIATIONS
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18
Using the same proportions and method, substitute for the chicken livers any of the following cooked ingredients: ham, chicken, turkey, sweetbreads, salmon, lobster, crab, scallops, mushrooms, asparagus tips, or spinach.
