3341 Timbale Bourbonnaise

Method

Line a buttered Charlotte mould with a 2 cm (⅘ in) thick layer of chicken forcemeat containing chopped salt ox tongue; place in the oven for a few minutes to cook the surface of the forcemeat.

Fill the mould with a mixture of slices of breast of chicken, cooked in butter (main ingredient), cockscombs, cocks’ kidneys, mushrooms and slices of truffle—all mixed with fairly thick Sauce Allemande. Cover with more forcemeat and cook au Bain-marie in the usual manner.

Demould when ready on to a round dish and surround with a cordon of Velouté flavoured with mushroom essence.

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