Small Timbales à la Reynière (Pheasant Timbales with Foie Gras and Truffle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- butter for the moulds
- truffle
- tongue
- raw pheasant forcemeat
- foie gras
- truffles
- Sauce Demi-glace
- Sauce Demi-glace with pheasant coulis
Instructions
- Decorate the bottom of buttered dariole moulds with a fine slice of truffle and sprinkle the sides with firm, well-red chopped tongue — the pointed end of the tongue suits this particularly.
- Pass the moulds over ice.
- Line them with a layer of raw pheasant forcemeat half a centimetre thick.
- Fill the middle with a salpicon of foie gras and truffles bound with Demi-glace sauce.
- Cover with forcemeat and set to poach 25 minutes before the moment of serving.
- Serve Sauce Demi-glace with pheasant coulis as accompaniment.