Timbale de JPintade a la Marechale

Ingredients

• 1 small guinea-fowl
• f pint Espagnole sauce
• ^ onion
• ^ carrot
• 2 oz. bacon
• 1 oz. butter
• 1 bunch herbs
• £ oz. gelatine
• f pint aspic jelly
• ^ gill tomato pulp
• 1£ gill cream
• 6 stuffed olives
• 1 truffle
• tarragon vinegar
• salt
• pepper
• cayenne

Method

1. 1

   Truss the bird the same as for roasting, cut the vegetables and bacon into slices and place in a saute-pan with the bouquet of herbs; lay the bird on top, spread the butter over it, and cook in the oven until tender; baste occasionally.

2. 2

   When cold remove the meat, free it from skin and bone, cut it into small pieces, and pound in a mortar till smooth.

3. 3

   Dissolve the gelatine in a little water, add it to the Espagnole sauce, strain, and mix with the puree in the mortar.

4. 4

   Season to taste, and stir in a tablespoonful of cream.

5. 5

   Rub this through a fine sieve.

6. 6

   Meanwhile mix one gill of aspic (liquid) with half a gill of cream, and pour on a plate to cool.

7. 7

   Mix the tomato pulp with an equal quantity of aspic, and a few drops of tarragon vinegar, and set likewise on a plate.

8. 8

   Line a fancy mould thinly with aspic jelly, set the stuffed olives at the bottom by means of a little aspic.

9. 9

   Stamp out some rounds, stars, or any other pretty shapes of aspic cream and tomato cream (previously set), and garnish the sides of the mould with these, placing here and there a thin round of truffle.

10. 10

    Melt the trimmings of aspic and tomato creams and mix with the prepared puree; when nearly cold add the remainder of the cream, previously whipped, mix well, and pour into the mould.

11. 11

    Put it on the ice to set.

12. 12

    When ready for serving dip the mould into warm water, wipe quickly with a cloth, and unmould into a cold dish.

13. 13

    Put a little chopped aspic round the base of the dish and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 344. The excerpt below is the record exactly as published.

Timbale de JPintade a la Marechale.—l small guinea-fowl, \ pint Espagnole sauce {No. 236), ^ onion, ^ carrot, 2 oz. bacon, 1 oz. butter, 1 bunch herbs, £ oz. gelatine, f pint aspic jelly {No. 293), ^ gill tomato pulp, 1£ gill cream, 6 stuffed olives {olives farcies), 1 truffle, tarragon vinegar, salt, pepper, cayenne

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