Timbales de Veau à la Maréchale

Ingredients

• 6 oz. lean veal
• 3 to 4 oz. panade
• 3 yolks of eggs
• a tablespoonful cream
• 3 to 4 slices of cooked ox-tongue
• 1 truffle
• seasoning
• i oz. butter
• tomato sauce

Method

1. 1

   Pound veal until smooth, add panade and egg yolks, then cream.

2. 2

   Rub through a sieve.

3. 3

   Butter small moulds, place rounds of tongue in bottoms, fill with farce, and add truffle.

4. 4

   Bake until set.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 253. The excerpt below is the record exactly as published.

imbales de Veau d la Ma/rechale. — 6 oz. lean veal, 3 to 4 oz. panade, 3 yolks of eggs, a tablespoonful cream, 3 to 4 slices of cooked ox-tongue, 1 truffle, seasoning, i oz. butter, tomato sauce

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