3693 Timbale de Cailles Alexandra

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Line a well buttered Timbale mould with ordinary pie paste and completely cover this paste with slices of salt pork fat. The slices of fat are to prevent any liquid from the filling of the Timbale reaching the pastry and making it soggy.

Insert a piece of foie gras in each quail then set and colour them in hot butter; arrange them against the sides of the timbale in superimposed tiers.

Fill the centre with small peeled raw truffles and add, per 6 quails, dl (5 fl oz or U.S. cup) excellent veal stock flavoured with Madeira plus a few pieces of bayleaf. Close up the timbale with a layer of the same paste, seal the edges well and cook in a moderately hot oven for 1¼ hours.

On removing from the oven, demould the timbale on to a round dish and serve as it is.