3507 Timbale de Foie Gras Cambacérès

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line a well buttered dome-shaped mould with rings of large cooked macaroni kept a little firm. These rings should be ½ cm ( in) thick and filled with a puree of truffle bound with a little chicken forcemeat. When the mould has been lined cover the lining with a layer of chicken forcemeat mixed with truffle puree; place in a warm oven for a few minutes to cook the forcemeat.

To 2 dl (7 fl oz or U.S. cup) Sauce Bechamel, add 3 tbs each of chicken essence and truffle essence. Reduce by half and mix in 250 g (9 oz) of cooked macaroni cut in 3 cm (1⅕ in) lengths, and about 4 tbs mixed puree of truffle trimmings and foie gras.

Fill the mould with alternate layers of the macaroni, slices of foie gras cooked in Madeira and slices of truffle. Finish with a layer of the chicken and truffle forcemeat. Cook au Bain-marie in the oven allowing 45 minutes for a 1 litre ( pt or U.S. cups) capacity mould.

When cooked, allow the mould to rest for a few minutes then turn it as a Timbale on to a round dish; surround with a cordon of Sauce Perigueux.

Serve accompanied with a sauceboat of the same sauce.