Timbale de Volaille à la Toulouse

Ingredients

• 1 lb. boiled boned fowl
• 1 pint whipped cream
• 1 1/2 gills aspic
• 1 gherkin
• 2 oz. cooked lean ham
• 1 anchovy
• 1 truffle
• pepper and salt
• cayenne

Method

1. 1

   Pound chicken in a mortar until smooth.

2. 2

   Pound anchovy and rub through a fine sieve.

3. 3

   Mix puree with whipped cream, season with pepper, salt, and cayenne.

4. 4

   Decorate a timbale mould with aspic and truffle.

5. 5

   Coat inside with aspic cream.

6. 6

   Whisk aspic jelly and mix with puree, adding chopped truffle.

7. 7

   Finish with aspic cream and set in ice.

8. 8

   Unmould onto a cold dish and garnish with seasoned small salad.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 55. The excerpt below is the record exactly as published.

pepper and salt, | gill of cream. Remove the fillets from the chickens, cut them in twos, flatten and shape them into rounds. Lard them with larding bacon, put in a saute-pan with i oz. of butter, the mirepoix, i gill of chicken stock, and the wine. Season with pepper and salt, cover with a buttered paper, and braise in the oven for 20 minutes ; baste occasionally. Have ready a forcemeat made from the remaining chicken meat, well pounded, passed through a sieve, and mixed with the white of egg, a little whipped cream, and seasoning. Allow the fillets to cool, trim them a little, cover the surface with a layer of the forcemeat, orna- ment each with a rosette of truffle, range them in a saut^-pan, and poach in a slow oven for 20 minutes. The fillets should be well moistened with liquor, and covered with a piece of buttered paper. Have ready a julienne mixture of mushrooms, truffles and carrots, the latter being boiled in chicken stock, after being cut into julienne strips. Put all into a stew-pan with an ounce of butter, saute well over the fire, season with salt and pepper, moisten with a little supreme sauce. Dress the julienne in the centre of a dish in the form of a pyramid, range the m6daillons round them. Sauce over with a well reduced supreme sauce in which the essence of the fillets has been incorporated. Garnish the dish round with bread croutons, cut in heart shapes, fried in butter and glazed. Mirepoix. A mirepoix consists of sliced carrot, onion, turnip, ham or bacon, savoury herbs ; this usually forms the founda- tion of brown soups and sauces, braised meat, etc. Timbale de Volaille ^ la Toulouse (Cold). (Chicken Timbale, Toulouse style.) I lb. boiled boned fowl, i pint whipped cream, i| giUs aspic, I gherkin, aspic cream (see Sauces), 2 oz. cooked 132 Recherche EntrSes. lean ham, i anchovy, i truffle, red chiUi, pepper, salt and cayenne. Free the chicken from skin and gristle and pound in a mortar till smooth. Wipe and bone the anchovy, pound with the above, and rub the whole through a fine sieve. Put the puree into a basin, mix in the whipped cream, season with pepper, salt, and a pinch of cayenne, paprika, or Krona pepper. Decorate a timbale mould, previously masked with aspic, tastefully with stars of truffle and fancifully cut slices of chiUi or pimientos and gherkin. Coat the inside of the mould completely with a layer of aspic cream (using two table-spoonfuls of cream to one of aspic). Whisk the aspic jelly to a froth and mi.x with the puree, adding any trimmings of truffle

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