2676 Timbale de Ris de Veau Condé

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Timbale case made in a mould which is narrow at the bottom and wider at the top. Cook without colour.

Cover the bottom of the Timbale with sliced mushrooms cooked in butter; cover the sides with slices of braised sweetbread which have been coated dome-shape on one side with chicken forcemeat containing chopped mushrooms and truffle then cooked in a warm oven; these slices should be arranged in superimposed lines.

Fill the centre with slices of truffle mixed with a thick Sauce Madère. Present on a folded serviette on a dish.

Serve accompanied with Sauce Madère.

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