1279 Timbales Médicis

Small

Method

Prepare a Savarin Paste without sugar and cook it in Baba moulds. Turn them out when cooked and empty so as to leave a 7 mm (¼ in) thick case. At the last minute fill with a Salpicon of foie gras, ox tongue and truffle mixed with tomato-flavoured Sauce Allemande. Place a fancy slice of truffle on top of each timbale and arrange on a serviette for service.

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