Timbale de Veau à la Cardinal

Ingredients

• ij lb. lean veal
• salt and pepper
• salt and pepper
• 12 prawns
• 1 oz. crayfish butter
• 2 oz. ox-tongue
• 1 oz. butter
• 1 shallot
• 1 new kidney potato
• 3 whites of eggs
• 1 pimiento
• i^ gills veloute sauce
• | gill cream
• 6 mushrooms
• lobster coral or spawn
• 8 fleurons
• 1 hatelet

Method

1. 1

   Free the meat from skin and sinews.

2. 2

   Cut one-fourth into fine shreds, pound the remainder until smooth, adding whites of eggs and cream.

3. 3

   Work in lobster coral for color.

4. 4

   Butter a timbale mould and spread with farce.

5. 5

   Keep on ice.

6. 6

   Fry shredded veal with shallot, add tongue, potato, pimiento, and mushroom, moisten with velouté.

7. 7

   Put mixture into mould and fill with farce.

8. 8

   Poach for 45 minutes.

9. 9

   Prepare a rich sauce with velouté and crayfish butter.

10. 10

    Unmould, sauce over, and garnish with prawns and fleurons.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.

Timbale de Veau h la Cardinal. (Veal Timbale, Cardinal Style.) ij lb. lean veal, salt and pepper, 12 prawns, i oz. cray- fish butter, 2 oz. ox-tongue, i oz. butter, i shallot, i new kidney potato, 3 whites of eggs, i pimiento, i^ gills veloute sauce, | gill cream, 6 mushrooms, lobster coral or spawn, 8 fleurons, i hatelet. Free the meat from sldn and sinews. Cut one -fourth of it into fine shreds, and pound the remainder in a mortar till smooth, adding to it by degrees the whites of eggs and a little cream. Work in enough lobster coral or spawn to give the farce a pink tint. Season well with salt, pepper and aromatics, and rub through a fine sieve. Butter a timbale mould, and spread the inside thickly with the farce. Keep on the ice till wanted. With the shredded veal make a Hungarian Goulash (see page 86) . Fry the meat in butter with a blended chopped shallot

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