Small Timbales à la Villeneuve (Timbales of Amourettes and Truffle)

Name: Small Timbales à la Villeneuve (Timbales of Amourettes and Truffle)
Cuisine: France
Ingredients: butter for the moulds; parsley; chicken forcemeat; amourettes (spinal marrow); truffles; Sauce Allemande; clear Soubise with cream

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

butter for the moulds
parsley
chicken forcemeat
amourettes (spinal marrow)
truffles
Sauce Allemande
clear Soubise with cream

Instructions

Sprinkle the bottom and sides of well-buttered oval moulds with chopped parsley strongly pressed in a corner of a cloth.
Keep the moulds on ice for a few minutes.
Line them with a layer of chicken forcemeat.
Fill the inside with a large salpicon of poached amourettes and truffles, bound with an Allemande sauce.
Cover with forcemeat and set to poach 12 minutes in advance.
Serve clear Soubise with cream as accompaniment.