1278 Timbales Maréchal

Small

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Well butter some dariole moulds and place a round of truffle cut with a fancy cutter in each one. Coat the bottom and sides with a layer of chicken forcemeat mixed with a good proportion of finely chopped red tongue; fill with a purée of cooked chicken mixed with a little thick Soubise Sauce and cover with some of the same forcemeat. Cook as for Timbales Agnès Sorel allowing 12 minutes before being required.

Demouid and serve accompanied with Sauce Périgueux.