Timbale de Boeuf a la Bourbonnaise

Ingredients

• Slice finely and pound in a mortar 1/2 lb. of fillet of beef
• add the white of an egg
• 1 1/2 gills of cream
• season to taste with salt
• season to taste with pepper
• butter a suitably sized timbale mould
• ragoût of chicken fillets
• cock's combs and kernels
• champignons and truffles
• moistened with Allemande or other rich white sauce

Method

1. 1

   Slice finely and pound in a mortar 1/2 lb. of fillet of beef free from skin and sinews.

2. 2

   When quite smooth add the white of an egg and 1 1/2 gills of cream.

3. 3

   Season to taste with salt and pepper, and rub through a fine sieve.

4. 4

   Butter a suitably sized timbale mould and line it well with the prepared farce.

5. 5

   Three-parts fill the interior with a ragoût of chicken fillets (cooked and cut into dice), cock's combs and kernels, champignons and truffles, moistened with Allemande or other rich white sauce.

6. 6

   Cover so as to fill the mould completely with beef farce, and steam the shape in the oven for about one hour.

7. 7

   When done, turn out on a hot dish, and sauce over with hot demi-glace or Madere sauce and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

Timbale de Boeuf a la Bourbonnaise. (Timbale of Beef.) Slice finely and pound in a mortar | lb. of fillet of beef free from skin and sinews. When quite smooth add the white of an egg and i J gills of cream. Season to taste with salt and pepper, and rub through a fine sieve. Butter a suitably sized timbale mould and line it well with the prepared farce. Three-parts fill the interior with a ragoUt of chicken fillets (cooked and cut into dice), cock's combs and kernels, champignons and truffles, moistened with Allemande or other rich white sauce

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