3506 Timbale de Foie Gras à l’Alsacienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare a pale-baked Timbale case moulded in a deep round fancy pie mould.

Cover the bottom and sides with a layer of Gratin Forcemeat C containing a quarter its volume of foie gras puree; keep warm in the entrance to the oven.

For service, fill the Timbale with small slices of foie gras poached in Madeira, slices of truffle and slices of cooked mushroom, all mixed together carefully with Sauce Madere. Decorate the top with a large grooved mushroom surrounded by a circle of overlapping slices of truffle.

The Timbale de Foie gras a l’Alsacienne may also be prepared in the following manner: Fill the case with alternate layers of creamed noodles, slices of foie gras, shallow fried in butter, slices of truffle and slices of cooked mushroom. Finish with a layer of noodles and at the last moment sprinkle these with raw noodles which have been sauteed in butter.