Remove the fillets from the chickens, cut them in twos,
flatten and shape them into rounds. Lard them with
larding bacon, put in a saute-pan with i oz. of butter, the
mirepoix, i gill of chicken stock, and the wine. Season
with pepper and salt, cover with a buttered paper, and
braise in the oven for 20 minutes ; baste occasionally.
Have ready a forcemeat made from the remaining
chicken meat, well pounded, passed through a sieve, and
mixed with the white of egg, a little whipped cream, and
seasoning. Allow the fillets to cool, trim them a little,
cover the surface with a layer of the forcemeat, orna-
ment each with a rosette of truffle, range them in a
saut^-pan, and poach in a slow oven for 20 minutes. The
fillets should be well moistened with liquor, and covered
with a piece of buttered paper. Have ready a julienne
mixture of mushrooms, truffles and carrots, the latter
being boiled in chicken stock, after being cut into julienne
strips. Put all into a stew-pan with an ounce of butter,
saute well over the fire, season with salt and pepper,
moisten with a little supreme sauce. Dress the julienne
in the centre of a dish in the form of a pyramid, range
the m6daillons round them. Sauce over with a well
reduced supreme sauce in which the essence of the fillets
has been incorporated. Garnish the dish round with
bread croutons, cut in heart shapes, fried in butter and
glazed.
Mirepoix.
A mirepoix consists of sliced carrot, onion, turnip, ham
or bacon, savoury herbs ; this usually forms the founda-
tion of brown soups and sauces, braised meat, etc.
Timbale de Volaille ^ la Toulouse (Cold).
(Chicken Timbale, Toulouse style.)
I lb. boiled boned fowl, i pint whipped cream, i| giUs
aspic, I gherkin, aspic cream (see Sauces), 2 oz. cooked
132 Recherche EntrSes.
lean ham, i anchovy, i truffle, red chiUi, pepper, salt and
cayenne.
Free the chicken from skin and gristle and pound in a
mortar till smooth. Wipe and bone the anchovy, pound
with the above, and rub the whole through a fine sieve.
Put the puree into a basin, mix in the whipped cream,
season with pepper, salt, and a pinch of cayenne, paprika,
or Krona pepper.
Decorate a timbale mould, previously masked with
aspic, tastefully with stars of truffle and fancifully cut
slices of chiUi or pimientos and gherkin. Coat the inside
of the mould completely with a layer of aspic cream
(using two table-spoonfuls of cream to one of aspic).
Whisk the aspic jelly to a froth and mi.x with the puree,
adding any trimmings of truffle ✪ Timbale de Volaille à la Toulousefinely chopped. Finish
with a layer of aspic cream, and put on the ice to set.
Unmould the timbale on to a cold dish and garnish neatly
with seasoned small salad.
Timbales de Volaille a la Rothschild (Gold).
(Chicken Timbales, Rothscliild style.)
I small fowl, J a sweetbread braised, 3 truffles, Madere
sauce, I giU cream, aspic jelly, supreme sauce (see Sauces),
seasoning.
Mask the inside of 8 small timbale moulds, with a thin
layer of aspic jelly ; when set, decorate the bottom and
sides neatly with thinly cut slices of truffle.
Place the moulds on the ice to get quite set, then mask
over the decoration with a layer of well reduced supreme
sauce, into which 2-3 leaves of dissolved gelatine have
been incorporated. Remove the fillets and wing portion
from the fowl, and pound till smooth in a mortar ; adding
the cream, and season with salt, pepper, and a grate of
nutmeg. Rub this through a fine sieve, and place on the
ice. Butter 8 timbale moulds, a size smaller than those
XXV.
DAKIOLES DE VOLAILLE A l.A DIPLOMATE. (p. 129.)
CHARTREUSE DE FILETS DE VEAU .4 LA CRfiCY. (p. 70.)
Entrees of Poultry. 133
before used, with the farce just prepared ; partially fill
the moulds, leaving the centre part hollow. ✪ Timbales de Volaille à la Rothschild
Page 56 · 3 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Remove the fillets from the chickens, cut them in twos, flatten and shape them into rounds. Lard them with larding bacon, put in a saute-pan with i oz. of butter, the mirepoix, i gill of chicken stock, and the wine. Season with pepper and salt, cover with a buttered paper, and braise in the oven for 20 minutes ; baste occasionally. Have ready a forcemeat made from the remaining chicken meat, well pounded, passed through a sieve, and mixed with the white of egg, a little whipped cream, and seasoning. Allow the fillets to cool, trim them a little, cover the surface with a layer of the forcemeat, ornament each with a rosette of truffle, range them in a sauté-pan, and poach in a slow oven for 20 minutes. The fillets should be well moistened with liquor, and covered with a piece of buttered paper. Have ready a julienne mixture of mushrooms, truffles and carrots, the latter being boiled in chicken stock, after being cut into julienne strips. Put all into a stew-pan with an ounce of butter, saute well over the fire, season with salt and pepper, moisten with a little supreme sauce. Dress the julienne in the centre of a dish in the form of a pyramid, range the médaillons round them. Sauce over with a well reduced supreme sauce in which the essence of the fillets has been incorporated. Garnish the dish round with bread croutons, cut in heart shapes, fried in butter and glazed.
Mirepoix. A mirepoix consists of sliced carrot, onion, turnip, ham or bacon, savoury herbs ; this usually forms the foundation of brown soups and sauces, braised meat, etc.
Timbale de Volaille ^ la Toulouse (Cold). (Chicken Timbale, Toulouse style.) I lb. boiled boned fowl, i pint whipped cream, i| giUs aspic, I gherkin, aspic cream (see Sauces), 2 oz. cooked
132 Recherche EntrSes.
lean ham, i anchovy, i truffle, red chiUi, pepper, salt and cayenne.
Free the chicken from skin and gristle and pound in a mortar till smooth. Wipe and bone the anchovy, pound with the above, and rub the whole through a fine sieve. Put the puree into a basin, mix in the whipped cream, season with pepper, salt, and a pinch of cayenne, paprika, or Krona pepper.
Decorate a timbale mould, previously masked with aspic, tastefully with stars of truffle and fancifully cut slices of chiUi or pimientos and gherkin. Coat the inside of the mould completely with a layer of aspic cream (using two table-spoonfuls of cream to one of aspic). Whisk the aspic jelly to a froth and mi.x with the puree, adding any trimmings of truffle finely chopped. Finish with a layer of aspic cream, and put on the ice to set. Unmould the timbale on to a cold dish and garnish neatly with seasoned small salad.
Timbales de Volaille a la Rothschild (Gold). (Chicken Timbales, Rothscliild style.)
I small fowl, J a sweetbread braised, 3 truffles, Madere sauce, I giU cream, aspic jelly, supreme sauce (see Sauces), seasoning.
Mask the inside of 8 small timbale moulds, with a thin layer of aspic jelly ; when set, decorate the bottom and sides neatly with thinly cut slices of truffle.
Place the moulds on the ice to get quite set, then mask over the decoration with a layer of well reduced supreme sauce, into which 2-3 leaves of dissolved gelatine have been incorporated. Remove the fillets and wing portion from the fowl, and pound till smooth in a mortar ; adding the cream, and season with salt, pepper, and a grate of nutmeg. Rub this through a fine sieve, and place on the ice. Butter 8 timbale moulds, a size smaller than those
DAKIOLES DE VOLAILLE A l.A DIPLOMATE. (p. 129.)
CHARTREUSE DE FILETS DE VEAU .4 LA CRfiCY. (p. 70.)
Entrees of Poultry. 133
before used, with the farce just prepared ; partially fill the moulds, leaving the centre part hollow.
Records on this page
Medallions de Volaille k la CondéTimbale de Volaille à la ToulouseTimbales de Volaille à la Rothschild