1283 Timbales Reynière


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Well butter some dariole moulds, place a slice of truffle in the bottom of each and coat the sides with a sprinkling of finely chopped firm red ox tongue (the tip of the tongue is most suitable for this purpose).

Make cold to set the butter then coat with a 5 mm ( in) layer of pheasant forcemeat. Fill with a Salpicon of foie gras and truffle mixed with Sauce Demi-glace and cover with more of the same forcemeat. Cook as for Timbales Agnès Sorel allowing 25 minutes before service. Serve accompanied with Sauce Demi-glace finished with a little cullis of pheasant.