Timbale du Prince Orloff (Semolina, Chicken and Tongue Timbale in Pancakes)

Ingredients

• coarse semolina
• white consommé
• white of poultry
• cooked mushrooms
• scarlet tongue
• Velouté
• Pannequets made with a « Crêpes salées » mixture
• dorure (egg wash)
• cream
• butter
• sauce Béchamel with essence of mushrooms
• glace de viande
• fine butter

Instructions

1. Cook 200 grammes of coarse semolina in white consommé, keeping it a little firm.
2. Chop separately 350 grammes of white of poultry, 200 grammes of cooked mushrooms and 200 grammes of scarlet tongue, and bind each with a few spoonfuls of much-reduced Velouté.
3. Generously butter a plain, wide, low-sided mould and line it with Pannequets made from a Crêpes salées mixture, welding them to one another with a little dorure and letting their edges overhang by a few centimetres.
4. Fill the mould with the prepared elements in layers, moistening each layer with a few spoonfuls of cream and separating them with a pannequet welded with dorure to the lining.
5. Cover with a pannequet, gild the surface and fold the overhanging ends down over it.
6. Set the mould on a baking tin and cook in a slow oven for 45 minutes.
7. Turn out at the moment of serving and mask the timbale with a reduced sauce Béchamel with essence of mushrooms, finished with a spoonful of blond glace de viande and a little fine butter.