3758 Timbale de Bécasse Nesselrode

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poêlé the woodcocks keeping them underdone. Remove the breasts and reserve for further use. Remove the bones from the remainder and finely pound the flesh obtained together with a quarter its weight of raw foie gras; pass through a fine sieve and mix together with an equal quantity of a game Forcemeat with Panada and Butter.

Chop the carcase and trimmings and add to the pan in which the bird was cooked, together with 1 dl ( fl oz or ½ U.S. cup) brandy; allow to cook for a few minutes then pass through a fine strainer. Cook in this liquid 150 g (5 oz) olive-shaped pieces of truffle; this should be sufficient for an ordinary size Timbale.

Line a buttered Charlotte mould with a layer of good short paste then coat the paste with a layer of the prepared forcemeat. Cut the breasts of the woodcock into slices and arrange them around the inside of the mould. Fill the centre with the truffles and cover them with a few tablespoons of Sauce Espagnole reduced with a little of the cooking liquor from the truffles.

Cover with some of the same forcemeat and close up the Timbale with a layer of paste. Seal the edges and bake in a moderate oven for 45 minutes.

To serve: demould the Timbale on to a round dish and surround with a little Sauce Demi-glace containing the rest of the cooking liquor from the truffles.

Serve the rest of the sauce separately.