2893 Timbale de Ris d’Agneau

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare a lightly baked Timbale case in a shallow Charlotte mould, i.e. the height of the sides should be less than its diameter. Line the bottom and sides of the case with a 2 cm ( in) thick layer of Godiveau containing finely chopped truffle. Place in a slow oven to cook the Godiveau.

To Serve

Fill the Timbale with a mixture of half the total quantity of lamb’s sweetbreads braised white and the other half consisting of small cooked mushrooms, small round slices of salt ox tongue and slices of truffle, all bound with a thick Velouté finished with mushroom essence.

In the centre of the filling place a circle of veal and cream forcemeat Quenelles moulded with teaspoons, cooked at the last moment and coated with Velouté.

Place the Timbale on a serviette on a dish and serve accompanied with a sauceboat of Velouté finished with mushroom essence.

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