Timbale à la Champenoise

Ingredients

• a nice slice of ham
• chopped mushrooms
• two or three truffles
• a boiled carrot
• a lump of butter
• moisten with stock
• and white wine
• chopped cold roast breasts of chickens
• blanched gherkins
• anchovies, which have been soaked in water

Method

1. 1

   Simmer a nice slice of ham in a saucepan until nearly done, cut it up into small dice, and replace in the saucepan with chopped mushrooms, two or three truffles, a boiled carrot, a lump of butter, and a little flour; moisten with stock and white wine, reduce, clear off all grease, add some chopped cold roast breasts of chickens, blanched gherkins, parsley, and anchovies, which have been soaked in water; warm over a slow fire—be careful they do not boil—and when done, pour into a mould lined with light paste, bake, turn out of the mould and serve very hot.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 114. The excerpt below is the record exactly as published.

Timbale à la champenoise. Timbale à la champenoise. perlans ou goujons frits. Fried smelts or gudgeon. Artichauts à l’italienne. Artichokes à l'italienne. Talmouses sans fromage. . Three-cornered custard puffs. Lamb cutlets with a purée of cardoons. Trim and bread-crumb your cutlets, grill them, and place round an entrée dish, fill the centres with a purée of cardoons. Timbale à la Champenoise. Simmer a nice slice of ham in a saucepan until nearly done, cut it up into small dice, and replace in the saucepan with chopped mushrooms, two or three truffles, a boiled carrot, a lump of butter, and a little flour ; moisten with stock and white wine, reduce, clear off all grease, add some chopped cold roast breasts of chickens, blanched gherkins, parsley, and anchovies, which have been soaked in water

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