3339 Timbale à l’Ambassadrice

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line the bottom and sides of a buttered Charlotte mould with alternate rows of rings of ox tongue each with a round of truffle placed in its centre, and rings of truffle each with a round of ox tongue placed in its centre.

Coat these carefully with a layer of chicken forcemeat then three-quarters fill with the following garnish in which the noodles should alternate in layers with a mixture of the other items: 200 g (7 oz) noodles mixed with Jus lié, 200 g (7 oz) sliced chicken livers, 150 g (5 oz) sliced raw mushrooms, 100 g ( oz) lambssweetbreads and 100 g ( oz) sliced truffle.

The chicken livers, mushrooms and sweetbreads should be sautéed in butter and mixed together with the truffle, some tomato-flavoured Sauce Madère and the deglazed juices from the pan.

Finish the timbale with a layer of the same forcemeat and cook au Bain-marie in the usual manner.

When cooked, allow it to rest for a few minutes then demould on to a round dish and surround with a cordon of Sauce Madère.

Serve accompanied with a sauceboat of the same sauce.