Timbale Milanaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- timbale crust
- fine macaroni
- Parmesan
- Gruyère
- butter
- tomato purée
- garniture à la Financière
- meat glaze
- truffle
Instructions
- Prepare a timbale crust as for the preceding recipe.
- Poach the fine macaroni, bind it with Parmesan and Gruyère, butter it and finish it with tomato purée.
- Line the bottom and the sides of the crust with this macaroni.
- Pour into the middle a garniture à la Financière, strongly tomatoed and strengthened with meat glaze.
- Cover the garnish with macaroni and arrange a crown of fine truffle slices on top.
- Put the lid back on and dress the timbale on a napkin.