Name: Timbale Maréchal Foch
Cuisine: France
Ingredients: 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.; 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.; Cut 500 g (1 lb 2 oz) peeled truffle into slices, lightly season with salt, place in a pan with 1 dl (3½ fl oz or ½ U.S. cup) old Marsala, cover and reserve for later use.; 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.; Cook the prepared truffles with the Marsala adding 5 dl (18 fl oz or 2¼ U.S. cups) of the same sauce as used for the macaroni; allow to simmer gently.

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

3342 Timbale Maréchal Foch

Method

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