Timbale Bontoux
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- timbale crust
- macaroni
- butter
- Parmesan
- tomato purée
- truffled chicken boudin
- cockscombs
- cocks' kidneys
- truffle
- tomatoed sauce Demi-glace
Instructions
- Prepare a timbale crust decorated with noodle paste and bake it blind.
- Poach the macaroni and bind it with butter and Parmesan, enriching it fairly strongly with tomato purée.
- Cut the truffled chicken boudin into thick rounds and combine it with cockscombs, cocks' kidneys and slices of truffle, bound with tomatoed sauce Demi-glace.
- Fill the timbale, alternating the macaroni with this garnish.