2193 Timbales d’Amourettes à l’Ecossaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line some buttered hexagonal-shaped moulds with thin slices of cooked red ox tongue and cover with a 3–4 mm ( in) thick layer of veal forcemeat. Fill the centre with a Salpicon of cooked spine marrow and red ox tongue mixed with a little Sauce Allemande, then cover with a layer of the same forcemeat.

Place the moulds in a deep tray containing hot water and cook in the oven for approximately 12 minutes. When cooked, demould the Timbales on to a round dish and arrange in a circle.

Serve accompanied with Sauce Ecossaise.