Timbales de Ris de Veau a la Mirabeau

Ingredients

• 24 stuffed olives
• 1 cooked sweetbread
• 1 lb. lean veal
• 1/2 lb. veal suet
• 3 oz. panade
• 3 yolks of eggs
• 1 whole egg
• 6 to 8 preserved mushrooms
• 2 truffles
• ^ oz. anchovy paste
• a few cocks’ kernels
• well-reduced demi-glace (No. 237)
• seasoning

Method

1. 1

   Butter a large timbale mould and garnish with stuffed olives.

2. 2

   Pound veal and suet separately until smooth, mix, and add panade and eggs gradually.

3. 3

   Season and pass through a sieve.

4. 4

   Line the mould with the mixture, add diced sweetbread, mushrooms, truffles, and cocks’ kernels moistened with sauce.

5. 5

   Fill with remaining farce, cook in boiling water for about 1.25 hours, turn out, and serve with hot Madeira sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 263. The excerpt below is the record exactly as published.

. cooked sweetbread, 6 mushrooms, 1 small truffle, puff-pastry, fried parsley, puree of green peas, 2 oz. cooked ox-tongue, 1 oz. grated Parmesan cheese, ^ gill bechamel sauce (No. 202), pepper, nutmeg, and a good pinch of paprika. Mince rather coarsely but evenly the sweetbread, tongue, the mushrooms and truffle, and put in a saucepan with enough sauce to bind so as to produce a salpicon of moderate consistency. Season to taste, and keep hot in the bain-marie. Poll out the paste, cut out some squares or rounds of even size, roll each round some small wooden rollers, well greased (any size so long as they are not more than two or three inches in length). Place them on a baking- sheet, folded sides downwards, brush over with beaten white of egg, sprinkle with grated cheese, and bake in a moderate oven to a nice light-brown colour. Remove the wooden rollers.1 Fill the roulettes of pastry with the above mixture. Garnish with green pea puree by means of a forcing-bag, and fried parsley. Dish up, and serve hot. 888. Timbales de Ris de Veau d la Mirabeau. — 24 stuffed olives, 1 cooked stoeetbread, lb. lean veal, \ lb. veal suet, 3 oz. panade, 3 yolks of eggs and 1 whole egg, 6 to 8 preserved mushrooms, 2 truffles, ^ oz. anchovy paste, a few cocks’ kernels, well-reduced demi-glace (No. 237), or Madere sauce (No. 237 a), seasoning

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