1276 Timbales Agnès Sorel

Small

Method

Butter some dariole moulds and place a ring of very red ox tongue in the bottom of each with a round of truffle in the centre; line the bottom and sides with a ½ cm ( in) thick layer of chicken forcemeat.

Fill with a Salpicon of tongue, white of chicken and truffle mixed with a little Velouté; cover with a layer of the same forcemeat and place in a tray with some water to cook in a moderate oven for 15–18 minutes.

Demould, arrange on a round dish and serve accompanied with Sauce Demi-glace.

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