3340 Timbale Bontoux

Method

Prepare a Timbale case decorated with noodle paste and bake it keeping it pale in colour. Fill with alternate layers of 1) cooked macaroni tossed in butter, flavoured with grated Parmesan and a liberal amount of tomato purée, and 2) a mixture of thick slices of cooked Boudin de Volaille containing chopped truffle, cockscombs, cocks’ kidneys, and sliced truffle, all mixed with tomato-flavoured Sauce Demi-glace.

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