Timbale de Volaille à la Pasqual

Ingredients

• 1 tender fowl
• 4 eggs (4 yolks and 2 whites)
• 2 oz. panade
• 1/2 pint double cream
• 3 oz. butter
• 1 1/2 gills aspic jelly
• 1 cock's comb
• 2 large truffles
• 1 glass Madeira
• 1 gill rich tomato sauce
• seasoning

Method

1. 1

   Bone the fowl and make stock from bones.

2. 2

   Pound meat, adding yolks, panade, and butter; season.

3. 3

   Mix in cream and beaten whites.

4. 4

   Spread farce in buttered moulds and poach for 20-25 minutes.

5. 5

   Cool, cut into slices, and decorate a large timbale mould with aspic and truffles.

6. 6

   Fill with ragout of foie gras, truffles, and sauce, and set on ice.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 57. The excerpt below is the record exactly as published.

Timbale de Volaille h la Pasqual (Cold). (Chicken Timbale, Pasqual style.) t tender fowl, 4 eggs (4 yolks and 2 whites), 2 oz. panade, J a pint double cream, seasoning, carmine for colouring, 3 oz. butter, ij gills aspic jelly, slices of truffles, J pint white chaud-froid sauce, celery, tongue, i glass Madeira, foie gras, mushrooms, i gill rich tomato sauce, semolina or rice socle, i cock's comb, and 2 large truffles

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