3739 Timbale d’Ortolans Rothschild

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare 1) a Timbale case, 2) a truffled foie gras kept a little pink, 3) 24 buntings roasted for 2 minutes only and 4) 12 small truffles cooked with Madeira.

Everything being ready, place the foie gras standing up in the middle of the Timbale case and surround it with the buntings and truffles arranged in two layers. Cover the Timbale with its lid and seal to the sides with a band of raw paste. Place the Timbale thus prepared in a medium hot oven for approximately 15 minutes.

On removing from the oven fill with a well flavoured, gelatinous veal stock containing the cooking liquor from the truffles.

Keep in the refrigerator for 2–3 days before serving.