400 THE COMPLETE GUIDE TO THE ART OF MODERN
chicken livers, 150 g (5 oz) sliced raw mushrooms.
100 g (34 oz) lambs' sweetbreads and 100 g (34 oz)
sliced truffle.
The chicken livers, mushrooms and sweetbreads
should be sauteed in butter and mixed together
with the truffle, some tomato-flavoured Sauce Ma-
dere and the deglazed juices from the pan.
Finish the timbale with a layer of the same
forcemeat and cook au Bain-marie in the usual
manner.
When cooked, allow it to rest for a few minutes
then demould on to a round dish and surround
with a cordon of Sauce Madere.
Serve accompanied with a sauceboat of the same
sauce.
3340 Timbale Bontoux
Prepare a Timbale case (4334) decorated with
noodle paste and bake it keeping it pale in colour.
Fill with alternate layers of 1) cooked macaroni
tossed in butter, flavoured with grated Parmesan
and a liberal amount of tomato puree, and 2) a
mixture of thick slices of cooked Boudin de
Volaille containing chopped truffle, cockscombs,
cocks' kidneys, and sliced truffle, all mixed with
tomato-flavoured Sauce Demi-glace.
3341 Timbale Bourbonnaise
Line a buttered Charlotte mould with a 2 cm
8 in) thick layer of chicken forcemeat containing
chopped salt ox tongue; place in the oven for a few
minutes to cook the surface of the forcemeat.
Fill the mould with a mixture of slices of breast
of chicken, cooked in butter (main ingredient),
cockscombs, cocks' kidneys, mushrooms and slices
of truffle — all mixed with fairly thick Sauce
Allemande. Cover with more forcemeat and cook
au Bain-marie in the usual manner.
Demould when ready on to a round dish and
surround with a cordon of Veloute flavoured with
mushroom essence.
3342 Timbale Marechal Foch
1) Cut 500 g (1 lb 2 oz) peeled truffle into slices,
lightly season with salt, place in a pan with 1 dl
(34 fl oz or \ U.S. cup) old Marsala, cover
and reserve for later use.
2) Pound together 250 g (9 oz) fresh pork fat
with 80-100 g (24-34 oz) raw truffle peelings
and season with a little salt and mixed spice.
3) Take 2 very nice Mons capons, season their
insides lightly with salt and stuff each with half of
the pork and truffle mixture. Truss them en Entree
and cover with thin slices of salt pork fat.
Method of Preparation:
1) Place the capons in a casserole with 60 g (2
COOKERY
oz) butter, cover and cook in a moderate oven
taking care not to burn the butter.
2) Half an hour before the dish is to be served,
boil 500 g (1 lb 2 oz) good quality medium size
macaroni for 12-14 minutes, drain well, toss in 60
g (2 oz) butter and add 24 dl (9 fl oz or H U.S.
cups) Sauce Demi-glace made from veal stock and
very well flavoured with tomato.
Allow to simmer gently until the sauce is com
pletely absorbed by the macaroni then add 250 g (9
oz) of truffled foie gras crushed with a fork and 60
g (2 oz) grated Parmesan; mix together very well so
as to ensure the perfect cohesion of the whole.
3) Cook the prepared truffles with the Marsala
adding 5 dl (18 fl oz or 2J U.S. cups) of the same
sauce as used for the macaroni; allow to simmer
gently.
All the above items should be ready for when the
truffles are finally cooked.
To serve: place two-thirds of the macaroni into a
Timbale or deep silver dish; sprinkle with grated
Parmesan and spread a layer of a few tablespoons
of the sliced truffle and sauce on top.
Quickly remove the breasts of the capons and
cut into fairly thick slices, arrange on top of the
truffles and cover with two-thirds of the remaining
truffle and sauce.
Sprinkle with 1 tbs grated Parmesan then fill the
Timbale with the rest of the macaroni. Sprinkle
with more Parmesan cheese and complete the dish
by covering with the rest of the truffles and sauce.
Cover with the lid and place in a moderate oven
for a few minutes to allow the aroma of the truffles
to develop.
Note: Only the breasts of the capons are used in this dish:
the legs being used for other purposes.
3343 Timbale Milanaise
Prepare a Timbale case (4334) as for Timbale Bon
toux.
Cover the bottom and sides with a layer of
cooked spaghetti, tossed in butter, mixed with
grated Parmesan and Gruyere cheese and finished
with tomato puree. Fill the centre with a Finan-
ciere garnish strongly flavoured with tomato and
meat glaze. Cover with more of the spaghetti and
place on top of this a circle of nice slices of truffle.
Replace the lid and present the Timbale on a ser
viette on a dish.
3344 Timbale Milanaise a I'Ancienne
Decorate a buttered Charlotte mould with noodle
paste then line it with short paste. Cover the
bottom and sides with tomato and cheese-
flavoured spaghetti prepared as above and fill with
the Financiere garnish; cover with more of the