Timbale Froide a la Toulouse

Name: Timbale Froide a la Toulouse
Ingredients: Aspic jelly; truffle; cucumber; 2 tablespoonfuls cream; liquid aspic jelly; 4 oz. cooked chicken; 1 ham; 1 gill double cream; 1 gill white sauce; 1 gill liquid aspic jelly; 1 sieved anchovy; 1 chopped gherkin; 1 chopped truffle; Cayenne; salt; lemon juice; chilli vinegar

From Recipes for high-class cookery, 1912

Lining for Mould: Aspic jelly, truffle, cucumber, etc.

Presented as published in 1912. 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

No method was recorded for this recipe.

Nutrition per serving

1780Calories

36 gProtein

236 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories1780 kcal

Protein36 g

Carbohydrates236 g

Fiber3.6 g

Sugars161 g

Total Fat77 g

Saturated Fat37 g

Monounsaturated Fat21 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol309 mg

Sodium1159 mg

Potassium938 mg

Calcium358 mg

Iron3.1 mg

Magnesium65 mg

Phosphorus567 mg

Zinc3.2 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C28 mg

Vitamin A132 mcg

Vitamin E0.9 mg

Vitamin K4.2 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.1 mg

Folate58 mcg

Choline103 mg

Caffeine0 mg

Water348 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 16. The excerpt below is the record exactly as published.

chopped truffle. 6 rounds of cooked ham. IJ gill chaud-froid sauce. Decoration. — Cucumber, chervil, etc. 6 slices of tomato. Chopped aspic jelly. Put the chicken and ham twice through a mincer and pound well. Add the mushrooms, truffle, seasonings, and liquid aspic. Have the cream lightly beaten and stir in the chicken mixture. Put into medallion moulds. When set, turn out, and place each on a round of ham. Coat the medallions with the chaud- froid sauce, decorate and glaze. Dish on slices of tomato, artichoke bottoms, etc. Decorate with chopped aspic jelly. [ ] TIMBALE FROIDE A LA TOULOUSE. Lining fw Mould. — Aspic jelly, truffle, cucumber, etc. Cream Lining. — 2 tablespoonfuls cream. liquid aspic jelly. Filling. 4 oz. cooked chicken. 1 ham. 1 gill double cream. 1 „ white sauce, j „ liquid aspic jelly. 1 sieved anchovy. 1 chopped gherkin. 1 „ truffle. Cayenne, salt, lemon juice, chilli vinegar

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