Timbales of Ortolans, a la Hildur Alexandra

Ingredients

• Cook the birds
• one cup chicken mousse
• measure it by the cup
• threading them with truffles
• butter timbale cups well
• put in water
• with a rich truffle sauce

Method

1. 1

   Pick meat from ortolans, pass through a machine, and mix with chicken mousse flavored with wine, pepper, and salt.

2. 2

   Butter timbale cups, dress with macaroni, fill with mousse, and cook in water for 10-12 minutes.

3. 3

   Turn out on a hot platter and serve with truffle sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 359. The excerpt below is the record exactly as published.

Timbales of Ortolans, a la Hildur Alexandra Ortolans en Timbales, a la Hildur Alexandra Cook the birds [see recipe: Ortolans a la Kromeskys]. Pick the meat from the bones; pass through machine once; measure it by the cup; to one cup of the meat take one cup chicken mousse, flavor highly with wine, pepper, and salt. In the meantime, butter timbale cups well, dress them with macaroni a la honey-comb style, threading them with truffles; fill the mould with the mousse, put in water and cook from ten to twelve minutes — covered. When done, turn out on a hot platter. Serve with a rich truffle sauce

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