Fetites Timbales a la Milanaise (Little Timbales a la Milanaise)

Ingredients

• Boil a cupful of rice
• a piece of butter the size of an egg
• one or two eggs
• a good handful or more of grated Parmesan cheese
• one part of breast of roast fowl
• one part of foie-gras
• one part of tongue

Method

1. 1

   Boil rice in salted water, strain, stir in melted butter and Parmesan, and work in eggs.

2. 2

   Fill dariole moulds with mixture and bake until golden.

3. 3

   Remove inside of timbales, keep warm.

4. 4

   Mix chopped fowl, foie-gras, and tongue with brown sauce, warm over slow fire, fill timbales with mince, and top with a mushroom.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 40. The excerpt below is the record exactly as published.

Fetites Timbales a la Milanaise (Little Timbales a la Milanaise). — Boil a cupful of rice in salted water — it should be rather overboiled than not — strain it well, then stir into it a piece of butter melted, the size of an egg, and a good handful or more of grated Parmesan cheese ; lastly, work in one or two eggs. Work the mixture well and fill with it a number of dariole moulds well-buttered. Put them in the oven for half an hour or till the outside of them has become a rich golden colour, which can be ascertained by turning one out. When they are sufficiently baked, turn them all out, proceed to remove with the handle of a teaspoon all the inside from each timbale, taking care not to injure the outside. Keep the moulds warm till they are wanted. Meanwhile take one part of breast of 70 Little French Dinners. roast fowl, free from skin, one part of foie-gras, and one part of tongue

Cook this with the app: pantry check, scaling, and the assistant.