Timbale de Polenta (Polenta Timbale Case)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- polenta paste
- butter
- egg and breadcrumbs
Instructions
- Prepare the polenta paste as indicated in the Notice.
- Fill a buttered timbale mould with the paste and let it cool.
- Turn it out and mark the position of the lid.
- Coat the timbale à l'anglaise and fry it.
- Remove the lid and empty the timbale carefully.
- Reserve the case to be used like any other timbale crust, and fill it with one of the garnishes described below.