Timbales of Game

Ingredients

• raw meat
• the chicken livers
• the bechamel sauce
• the eggs
• about 8 small timbale moulds
• finely chopped truffle
• the cream
• the cooked game
• ham
• the brown sauce
• about a dessert-spoonful in the centre
• tomato sauce

Method

1. 1

   Pound the raw meat and chicken livers in a mortar till smooth, add the bechamel sauce and eggs.

2. 2

   Season and rub through a sieve.

3. 3

   Butter the moulds, sprinkle with truffle, line with farce.

4. 4

   Prepare a salpicon with game, ham, vegetables, add brown sauce, season, and put in each mould.

5. 5

   Fill with farce and poach in the oven for 20-25 minutes.

6. 6

   Turn out on a hot dish, place a mushroom on top, sauce with heated tomato sauce, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 317. The excerpt below is the record exactly as published.

tomato sauce (No. 271). Pound the raw meat and the chicken livers in a mortar till quite smooth, then add the bechamel sauce and the eggs. Season to taste and rub through a fine sieve. Butter about 8 small timbale moulds ; sprinkle them over with finely chopped truffle. Work up the farce with the cream and line the moulds with it. Prepare a salpicon with the cooked game and ham (cut into small dice) and the macedoine of vegetables, add the brown sauce, season, and put about a dessert- spoonful in the centr

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