Timbale de Foie Gras Cambaceres

Ingredients

• Line a buttered dome-mould
• rings of large poached macaroni, one-fifth inch thick
• garnished inside with very black truffle purée
• coated with a layer of chicken forcemeat
• Reduce one-third pint of Béchamel sauce
• combined with four to five tablespoonfuls of truffle and chicken essence
• one-half Ib. of poached macaroni
• four tablespoonfuls of foie-gras and truffle purée

Method

1. 1

   Line a dome-mould with macaroni rings and truffle purée.

2. 2

   Coat with chicken forcemeat, poach, and mix with Béchamel sauce, macaroni, and foie gras purée.

3. 3

   Garnish with layers of foie gras and truffles, poach, and serve with Périgueux sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 317. The excerpt below is the record exactly as published.

TIMBALE DE FOIE GRAS CAMBACERES Line a buttered dome-mould with rings of large poached macaroni. These rings should be one-fifth inch thick, and should be garnished inside with very black truffle purée, cohered by means of a little forcemeat. When the mould is lined, coat it inside with a layer of chicken forcemeat combined with truffle purée. Put the mould for a few minutes in a moderate oven, that the forcemeat may poach. Reduce one-third pint of Béchamel sauce, combined with four to five tablespoonfuls of truffle and chicken essence, to half; mix therewith one-half Ib. of poached macaroni, cut into lengths of one inch, and four tablespoonfuls of foie-gras and truffle purée

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