Petites Timbales à la Régence (Foie-gras and Ham Timbales)

Ingredients

• 2 oz. smaU macaroni
• J gill white sauce (bechamel or veloute)
• I small terrine foie gras
• 3-4 slices cooked ham
• aspic
• salt
• paprika
• pimientos for decoration

Method

1. 1

   Cook macaroni until tender, drain, and cool.

2. 2

   Mask small moulds with aspic, place macaroni rings in the bottom, and add pimiento.

3. 3

   Line sides with macaroni and place ham rounds at the bottom.

4. 4

   Pound ham with foie gras, add sauce and cream, season, and fill moulds.

5. 5

   Chill on ice, unmould, and serve garnished.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 3. The excerpt below is the record exactly as published.

aspic. Season with paprika and mignonette pepper, and rub all through a fine sieve. Spread the prepared pur^e thinly on to a tin, and place on the ice to set. Next stamp out the required number of domino-shaped sHces, and fix them by means of a little liquid aspic into the prepared moulds. In a similar way cut very thin slices of black bread (Pumpernickel), which must be cut to the exact size of the dominoes. Unmould the shapes, and place each on a slice of black bread. Have ready some very finely shredded and seasoned Batavia salad or Belgian endive, in the form of a bed on a round fiat dish. Dress the dominoes on this and serve. Timbale Turinoise, (Macaroni and Ham Timbale.) I lb. macaroni (boiled), 4 oz. cooked ham, 4 oz. ox- tongue, 6-8 preserved mushrooms, i oz. grated Par- mesan cheese, i teaspoonful finel}^ grated lemon rind, demi-glace or Madere sauce, ^ lb. cooked chicken or rabbit meat, i oz. butter, i gUl white sauce, | giU cream, 2 eggs, salt, pepper and nutmeg. 1 6 Recherche Entrees. Line a well buttered pudding basin with the macaroni. Do this carefully so that the shape resembles a beehive when turned out. Cut the remainder of the macaroni into short pieces. Cut all the meats into julienne strips or shreds, also the mushrooms. Put these in a stewpan with the butter, stir till hot, add the grated cheese, the white sauce, and the cream, heat up well without allow- ing it to actually boil, then stir in the eggs, previously beaten, and continue to stir over the fire until the mix- ture begins to set. Season to taste with salt, pepper and a little grated nutmeg, and the lemon rind. Fill the lined mould with this, cover with a piece of buttered paper, stand it in a stewpan half fihed with boihng water, and cook in a brisk oven for about 45 minutes. Turn out on to a hot dish, pour round some hot demi-glace or MadSre sauce and serve. Tartelettes de Ris de Veau aux TrufiEes. (Sweetbiead Tartlets with Truffles.) I large or 2 small sweetbreads, i giU Supreme or AUe- mande sauce, i table-spoonful grated Parmesan cheese, I oz. butter, J pint rich stock, 8 preserved mushrooms, \ lb. puff paste, 2 truffles, bread-crumbs, pepper, salt, and nutmeg. Blanch, trim and cook the sweetbread in the stock till tender ; the stock muji-be rich and well flavoured with vegetables. When done, take up, cut into dice shapes, and put it in a stewpan with the mushrooms and truffles cut into small dice or slices. Season with a little pepper, salt, and a grate of nutmeg, then add the sauce (hot), and keep hot till required. Line some small round bouche moulds with puff paste, prick the bottom of each to prevent blistering whilst baking, fill them with rice or dried peas (uncooked), and bake them in a hot oven to a COTELETTES DE HOMARD A l'aM^RICAINE. iP- 64.) caneton a la rouennaise. Light Entrees. 17 golden colour. When done take out the rice, unmould them, and fill the paste crusts with the sweetbread ragout. Sprinkle over the top of each some grated cheese and a few bread-crumbs, also a little melted butter. Just before serving put them in a sharp oven for a few minutes, then serve. Poulpetons de Rognons k la Parmentier. (Kidney Shapes in Potato Border.) 3 to 4 sheeps' kidneys, i shaUot, \ glass Marsala, a little chopped parsley, seasoning, sharp tomato sauce, 6 champignons, J oz. butter, 2 table-spoonfuls espagnole sauce. For border : 3 medium-sized potatoes and fry- ing fat. For bouches lining : 2 oz. choux paste, 6 03. pounded chicken meat, panurette crumbs, 2 egg yolks, I table-spoonful cream, salt, and nutmeg. Skin and slice the kidneys very finely, also slice the mushrooms, peel and chop the shallot, fry the latter a little in the butter (i oz.), put in the kidneys, and toss (saute) them for some minutes over a quick fire. Next add the wine and the espagnole sauce, season to taste, and cook quickly for a few minutes. Lastly add the chopped parsley, and keep till wanted. Prepare a chicken mix- ture in this way : pound and sieve the chicken meat, mix it with choux paste, stir vigorously over the fire in a stewpan, adding the cream and yolks of eggs, then season to taste. Butter 12 small bouche or egg moulds, sprinkle them with panurette crumbs, and line them with the prepared forcemeat, nearly fill each with stewed kidneys, etc., and cover well with more chicken mixture. Place them in a saute-pan containing a little boiling water, and bake in the oven for about 15 minutes. Meanwhile peel and slice very thinly three potatoes, cut the slices into very fine julienne or straw strips, soak in 1 8 Recherche "Entrees. water for a time, and drain well on a cloth. Pack these loosely in a wire border mould, place the lid on it, and plunge into very hot fat for about three minutes, then remove ; let the fat get hot again, and plunge in a second time until the potatoes acquire a pale brown colour. Take up, drain, remove lid, and turn the potato border on a hot dish, sprinkle with salt ; dress the poulepetons in the centre, pour a little tomato sauce round the dish, and send remainder to table in a sauce-boat. Petites Timbales ^ la R^gence (Cold). (Foie-sras and Ham Timbales.) 2 oz. smaU macaroni, J gill white sauce (bechamel or veloute), I small terrine foie gras, 3-4 slices cooked ham, \ gill cream, aspic, salt, paprika and pimientos for decoration

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