Timbale de volaille à la Bourbonnaise (Chicken Timbale, Bourbonnais Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ordinary poultry forcemeat
- scarlet tongue
- butter
- poached escalopes of poultry fillet (dominant element)
- cockscombs and cocks' kidneys
- mushrooms
- truffles
- sauce Allemande
- Velouté with essence of mushrooms
Instructions
- Butter a charlotte mould generously and line the bottom and sides with a layer 2 centimetres thick of ordinary poultry forcemeat mixed with chopped scarlet tongue.
- Put the mould in the oven for a few moments to poach the surface of the forcemeat.
- Fill the inside with a ragout of poached escalopes of poultry fillet as the dominant element, with cockscombs and cocks' kidneys, mushrooms and truffles, bound with a slightly thickened sauce Allemande.
- Cover the garnish with a layer of forcemeat and poach in a bain-marie.
- Turn out at the moment of serving and surround with a ribbon of Velouté with essence of mushrooms.