Timbale of Game with Mushrooms

Ingredients

• any pieces left from cold game
• one or two kinds may be mixed together
• a little butter
• a dozen preserved mushrooms
• a table-spoonful of chutney
• pepper
• salt
• enough demi-glace or game sauce
• 2 or 3 eggs
• a few bread-crumbs

Method

1. 1

   Remove skin and bone from game, mince and pound with butter, parsley, mushrooms, chutney, pepper, salt, and demi-glace to a force-meat consistency.

2. 2

   Mix in bread-crumbs and eggs.

3. 3

   Butter a timbale mould, dredge with bread-crumbs, fill with mixture, and steam or bake for 45 minutes.

4. 4

   Serve with game or truffle sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 74. The excerpt below is the record exactly as published.

Timbale of Came with Mushrooms.) Take any pieces left from cold game, one or two kinds may be mixed together, such as partridge grouse, pheasant. Entrees of Game. 169 etc. Remove all skin and bone. Mince the meat and pound in a mortar with a little butter, add some chopped parsley, and a dozen preserved mushrooms, a table- spoonful of chutney, pepper, salt and enough demi-glace or game sauce to make it the consistency of force- meat. Mix well, add a few bread-crumbs, and 2 or 3 eggs

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