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Timbale de Cailles Tzarine
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
209Calories
9 gProtein
6 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein8.8 g
Carbohydrates6.1 g
Fiber0.3 g
Sugars4.7 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol44 mg
Sodium199 mg
Potassium144 mg
Calcium27 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus130 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.6 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate5.7 mcg
Choline9.1 mg
Caffeine1.8 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 347. The excerpt below is the record exactly as published.
TIMBALE DE CAILLES TZARINE Line a round pie-dish with ordinary paste, and coat it inside with slices of bacon. In the middle, place a fresh foie gras seasoned with salt, pepper and allspice, and surround it with quails, stuffed with quarters of truffles, set upright with their breasts against the bacon. Fill up the timbale with whole raw and peeled truffles; cover with a round slice of bacon; close the timbale with a layer of paste sealed down round the edges; make a slit in the top, and bake in a hot oven for one and one-quarter hours. When withdrawing the timbale from the oven, pour into it some veal stock flavoured with Madeira
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