3343 Timbale Milanaise

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.