Timbale de Legumes à l'Indienne

Ingredients

• Mix a pint of cooked spinach puree
• gill of curry sauce
• one table-spoonful of cream
• two table-spoonfuls of bechamel sauce
• lemon juice, salt and pepper
• about a gill of cooked macedoine of vegetables

Method

1. 1

   Line a mould with cooked carrots, eggs, and asparagus.

2. 2

   Mix spinach puree with curry sauce, cream, bechamel, and vegetables.

3. 3

   Fill the mould, chill until set, unmould, and garnish.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 12. The excerpt below is the record exactly as published.

Tlmbale de Legumes t I'lndienne. (Vegetable Timbale, Indian Style.) Line a plain charlotte or timbale mould, previously buttered, with round shoes of cooked carrots, hard- boiled eggs, and asparagus points ; this must be done as neatly as possible to ensure an effective appearance. Vegetable Entrees. 37 Place the mould on the ice till needed. Mix a pint of cooked spinach puree with a gill of curry sauce (see Sauces) previously mixed with 4 a gill of aspic. Stir in also one table-spoonful of cream and two table- spoonfuls of bechamel sauce. Season to taste with lemon juice, salt and pepper ; then add about a gill of cooked macedoine of vegetables

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