Petites Timbales a la Montglas (Chicken Cream)

Ingredients

• ten or twelve dariole moulds
• a round of cooked truffles
• some good poultry forcemeat
• a round of buttered paper
• some veloute sauce

Method

1. 1

   Butter the moulds and place truffles at the bottom.

2. 2

   Fill with poultry forcemeat, cover with buttered paper, and poach in a bain-marie.

3. 3

   Once firm, arrange in a circle on a dish and fill the center with a garnish of poultry, tongue, truffles, and mushrooms.

4. 4

   Serve with reduced veloute sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 67. The excerpt below is the record exactly as published.

Petites Timbales a la Montglas. (Chicken Cream.) Butter ten or twelve " dariole " moulds ; place on the the bottom of each of them a round of cooked truffles ; fill the hollow of the moulds with some good poultry forcemeat finished with a little sauce. Cover the force meat with a round of buttered paper, let the "timbales " poach in the " bain-marie," The forcemeat having become firm, take the moulds out, range the " timbales " in a circle on the bottom of a dish. Lay now into the hollow of the circle a " montglas " garnish, composed of fillets of poultry, pickled tongue, truffles and mush- rooms ; this garnish must be thickened with a little good sauce well reduced, and not too abundant. Serve with some veloute sauce

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