Small Timbales à la Médicis (Savarin Timbales with Foie Gras Salpicon)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Make timbales of Savarin paste without sugar in ordinary baba moulds.
  2. Hollow them out, leaving walls 7 millimetres thick.
  3. At the moment of serving, fill them with a large salpicon of foie gras, scarlet tongue and truffle bound with a tomatoed Allemande sauce.
  4. Decorate the top of each timbale with a notched slice of truffle and arrange on a napkin.

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