Timbales à la Pompadour

Ingredients

• a third of their number with cream aspic
• another third with tomato aspic
• the last third with cucumber cream
• shredded chicken
• minced lobster
• prawns or shrimps
• cold cooked mushrooms
• artichoke bottoms cut into dice
• a small spoonful of rich white veloute
• stiff aspic or some of the lining sauce

Method

1. 1

   Line moulds with cream aspic, tomato aspic, and cucumber cream.

2. 2

   Fill with shredded chicken, minced lobster, prawns or shrimps, cold cooked mushrooms, and diced artichoke bottoms.

3. 3

   Add a spoonful of rich white veloute and cover with stiff aspic.

4. 4

   Put on ice until set, then serve garnished with chopped aspic.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 91. The excerpt below is the record exactly as published.

imbales a, la Pompadour. — Take as many little timbale moulds as you require, lining a third of their number with cream aspic, another third with tomato aspic, and the last third with cucumber cream, and fill up the little moulds with shredded chicken, minced lobster, prawns or shrimps, some cold cooked mushrooms and artichoke bottoms cut into dice ; add a small spoonful of rich white veloute, and cover over with stiff aspic or some of the lining sauce

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