Timbales a l'Ecossaise
From The table, 1889
Serves 1
Presented as published in 1889. 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
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 126. The excerpt below is the record exactly as published.
Timbales a PEcossaise.— Butter well six small timbale- molds, and line them with cuts of plain, unsweetened pancake (No. 1186). Take a preparation of puree of chicken (No. 226), and the same quantity of raw forcemeat (No. 220), add to it a reduced salpicon (No. 256), and with this fill the molds. Cover with small round pieces of the pancake. Then steam them in a moderate oven for eight minutes. Unmold, dress them on a hot dish, pour a gill of hot Madeira sauce (No. 185)
Cook this with the app: pantry check, scaling, and the assistant.