Prepare a Timbale case as for Timbale Bontoux.
Cover the bottom and sides with a layer of cooked spaghetti, tossed in butter, mixed with grated Parmesan and Gruyère cheese and finished with tomato purée. Fill the centre with a Financière garnish strongly flavoured with tomato and Meat Glaze. Cover with more of the spaghetti and place on top of this a circle of nice slices of truffle.
Replace the lid and present the Timbale on a serviette on a dish.
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