Timbales de Volaille à la Rothschild

Ingredients

• 1 small fowl
• 1/2 a sweetbread braised
• 3 truffles
• 1 gill cream
• aspic jelly
• supreme sauce
• seasoning

Method

1. 1

   Mask inside of 8 small timbale moulds with aspic jelly.

2. 2

   Decorate with truffle slices.

3. 3

   Mask over with reduced supreme sauce mixed with dissolved gelatine.

4. 4

   Pound fowl fillets and wing portion, mix with cream, and season.

5. 5

   Rub through a sieve and place on ice.

6. 6

   Butter smaller timbale moulds with prepared farce, fill with ragout of sweetbread and truffles, and poach for 20 minutes.

7. 7

   Cool and turn out, then fill with half-set aspic.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 56. The excerpt below is the record exactly as published.

Timbales de Volaille a la Rothschild (Gold). (Chicken Timbales, Rothscliild style.) I small fowl, J a sweetbread braised, 3 truffles, Madere sauce, I giU cream, aspic jelly, supreme sauce (see Sauces), seasoning. Mask the inside of 8 small timbale moulds, with a thin layer of aspic jelly ; when set, decorate the bottom and sides neatly with thinly cut slices of truffle. Place the moulds on the ice to get quite set, then mask over the decoration with a layer of well reduced supreme sauce, into which 2-3 leaves of dissolved gelatine have been incorporated. Remove the fillets and wing portion from the fowl, and pound till smooth in a mortar ; adding the cream, and season with salt, pepper, and a grate of nutmeg. Rub this through a fine sieve, and place on the ice. Butter 8 timbale moulds, a size smaller than those XXV. DAKIOLES DE VOLAILLE A l.A DIPLOMATE. (p. 129.) CHARTREUSE DE FILETS DE VEAU .4 LA CRfiCY. (p. 70.) Entrees of Poultry. 133 before used, with the farce just prepared ; partially fill the moulds, leaving the centre part hollow. Prepare a ragout with the sweetbread, cut in dice, mixed with the trimmings of truffles chopped up coarsely, and moisten with a little sauce. Put about a dessert- spoonful of this into each mould, and fill up with the re- mainder of the farce. Poach first on the stove, and then in the oven, for zo minutes in all. When half cold, turn out the little timbales on to a cloth, and put on the ice to get cold quickly. Place these carefully into the pre- pared masked and decorated moulds, and fill the sides with half-set aspic. Allow the moulds to set firm, then turn out, and dish up smartly. Timbale de Volaille h la Pasqual (Cold). (Chicken Timbale, Pasqual style.) t tender fowl, 4 eggs (4 yolks and 2 whites), 2 oz. panade, J a pint double cream, seasoning, carmine for colouring, 3 oz. butter, ij gills aspic jelly, slices of truffles, J pint white chaud-froid sauce, celery, tongue, i glass Madeira, foie gras, mushrooms, i gill rich tomato sauce, semolina or rice socle, i cock's comb, and 2 large truffles. Bone the fowl, free the meat from skin and sinews and make a good rich stock from the bones and skin. Pound the meat in a mortar, adding, when fine enough, the yolks of eggs, panade, and butter ; add seasoning to taste, mix well, and rub through a fine sieve. Incorporate the cream and beaten whites of eggs, either before or after the puree is produced ; this forms the farce. Divide it equally, and colour one part with tomato puree to give it a bright red colour. Spread the prepared farce into buttered flat moulds, and poach them from 20-25 min- utes. When done and cooled, cut it into slices, and then into neat triangular shapes (sufficient to decorate the mould) . Mask a large timbale mould with a thin layer of aspic, decorate it with truffle, cut into small rounds, and 134 Recherche Entrees. alternate slices of red and white farce. Next, coat the inside of the mould with a chaud-froid sauce, into which a little cream and saffron essence has been introduced. Prepare a ragout of foie gras, truffles, champignons, celery, and the remainder of cooked farce, all cut into slices, and moisten with a glass of Madeira, aspic and tomato sauce, also additional seasoning if required. Fill the mould with this and place it on the ice to set. Have ready a neat border of cooked cold semolina or rice to form the base or socle ; place this in a cold dish, decorate the base with creamed butter, suitably coloured. Unmould the timbale, place it carefully in the centre of the dish. Insert a silver skewer, replete with a cock's comb and the whole truffle in the centre of the timbale, and serve. Palmettes de Volaille, Valeska (Cold). I large plump Surrey fowl, 2 oz. butter, | gill stock, \ gill cream

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