Timbale de Perdrau Diane
From A guide to modern cookery, 1909
Serves 4
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
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 342. The excerpt below is the record exactly as published.
IMBALE DE PERDREAU DIANE Line a liberally-buttered, shallow mould with crescents of truffle arranged in superposed rows, and then completely cover the bottom and sides of the mould with a layer, two-thirds in. thick, of raw partridge forcemeat. Place the mould in the front of the oven that the forcemeat may be poached; and then spread another layer of gratin force- meat of game. Fill the utensil with a garnish of small quenelles consisting of truffled partridge forcemeat, mushrooms and slices of truf- fl
Cook this with the app: pantry check, scaling, and the assistant.