3342 Timbale Maréchal Foch


  1. Cut 500 g (1 lb 2 oz) peeled truffle into slices, lightly season with salt, place in a pan with 1 dl ( fl oz or ½ U.S. cup) old Marsala, cover and reserve for later use.
  2. Pound together 250 g (9 oz) fresh pork fat with 80–100 g (2½–3½ oz) raw truffle peelings and season with a little salt and mixed spice.
  3. Take 2 very nice Mons capons, season their insides lightly with salt and stuff each with half of the pork and truffle mixture. Truss them en Entrée and cover with thin slices of salt pork fat.

Method of Preparation:

  1. Place the capons in a casserole with 60 g (2 oz) butter, cover and cook in a moderate oven taking care not to burn the butter.
  2. Half an hour before the dish is to be served, boil 500 g (1 lb 2 oz) good quality medium size macaroni for 12–14 minutes, drain well, toss in 60 g (2 oz) butter and add 2-½ dl (9 fl oz or 1⅛ U.S. cups) Sauce Demi-glace made from veal stock and very well flavoured with tomato.

    Allow to simmer gently until the sauce is completely absorbed by the macaroni then add 250 g (9 oz) of truffled foie gras crushed with a fork and 60 g (2 oz) grated Parmesan; mix together very well so as to ensure the perfect cohesion of the whole.

  3. Cook the prepared truffles with the Marsala adding 5 dl (18 fl oz or U.S. cups) of the same sauce as used for the macaroni; allow to simmer gently.

All the above items should be ready for when the truffles are finally cooked.

To serve

Place two-thirds of the macaroni into a Timbale or deep silver dish; sprinkle with grated Parmesan and spread a layer of a few tablespoons of the sliced truffle and sauce on top.

Quickly remove the breasts of the capons and cut into fairly thick slices, arrange on top of the truffles and cover with two-thirds of the remaining truffle and sauce.

Sprinkle with 1 tbs grated Parmesan then fill the Timbale with the rest of the macaroni. Sprinkle with more Parmesan cheese and complete the dish by covering with the rest of the truffles and sauce.

Cover with the lid and place in a moderate oven for a few minutes to allow the aroma of the truffles to develop.