3508 Timbale de Foie gras Cussy

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a lightly baked pastry case moulded in a shallow round mould with sloping sides.

Coat the bottom and sides with a layer of chicken forcemeat and place in a warm oven to cook the forcemeat.

Arrange alternate round slices of foie gras sauteed in butter and ox tongue around the inside and fill the centre dome shape with a mixture of cooked mushrooms, cocks’ kidneys and small turned truffles all mixed together with Sauce Madere. Place a circle of nice cockscombs between the slices of foie gras and the filling.

Serve accompanied with Sauce Madere.