(989). Venetian Timbales (Timbales A La Venitienne)

Make a salpicon of ducks' livers cut up into one-eighth of an inch pieces, cut the same of some truffles, mushrooms, and red beef tongue, and mix all with a well reduced allemande sauce (No. 407). Butter some timbale molds (No. 2, Fig. 137), lay at the bottom a round slice of truffle, and from the center of it cut out with a vegetable cutter, a piece half an inch in diameter, and place in its stead a round piece of tongue; dust over the sides with very finely chopped pistachios shaken through a sieve, and fill up the molds with chicken cream forcemeat (No. 75), laying a ball of the salpicon in the middle; finish as in No. 959. Serve separately a bechamel sauce (No. 409), reduced with mushroom liquor and some chopped parsley added.

Fig. 264.

(990). Timbales With Red Beef Tongue (Timbales A L'Ecarlate)

Butter some timbale molds (No. 2, Fig. 137) and throw in some very finely chopped unsmoked beef tongue to make it adhere well to the bottom and sides, then fill with a chicken cream forcemeat (No. 75); poach and unmold the same as for No. 959. Send to the table with a separate sauce-boat of sauce prepared as follows: Cut some chicken livers into three-sixteenth inch squares; saute them in butter, moisten with white wine and espagnole sauce (No. 414), and strain through a tammy; add to the sauce a garnishing of truffles cut in three-sixteenth inch squares. These timbales contain no salpicon.

Fig. 265.

(2381). Timbale A La Nantaise (Timbale A La Nantaise)

Line a timbale mold the same as for No. 2383, cook it lightly, and when removed from the oven, unmold, open on the cut end, empty it of its contents, and keep warm. Prepare a garnishing composed of a few dozen poached oysters or else crawfish tails or red shrimps (either of them shelled), or slices of cooked lobster-tail meat, four ounces of peeled truffles previously cooked in Madeira wine, and a few dozen small salmon quenelles rolled on a floured table and poached. Range these garnishings in a sautoir and keep them well covered. Put on to reduce a few gills of good bechamel (No. 409), stir slowly into it the oyster broth, also a few spoonfuls of good court-bouillon (No. 38) reduced to a half-glaze; finish the sauce with a pinch of cayenne pepper and lobster butter (No. 580) and a handful of grated parmesan. Cover the garnishings with this sauce, set them in layers in the timbale, alternating with the remainder of the sauce; close the top with the removed lid and serve at once.

Fig. 441.

(2382). Timbale Of Chicken, Parisian Style - Large (Grosse Timbale De Poulet A La Parisienne)

, Butter a cold oval timbale mold, decorate with fanciful cuts of truffles and cover this decoration with a layer of consistent chicken quenelle forcemeat, having it half an inch deep at the base and diminishing the thickness toward the top. Fill the inside of the timbale with a well-pared boneless chicken fricassee (No. 1861); into which mix a Toulouse garnishing (No. 766), having both thoroughly cold. Cover the top with a layer of forcemeat and place the mold in a saucepan containing boiling water, withdraw it to one side at the first boil and finish cooking the timbale in a slack oven. Let it rest for fifteen minutes after removal, then unmold and pour around a little veloutc sauce (No. 415) with essence of truffles (No. 396); serve more of this sauce separately.

Fig. 442.