1881—Timbale de Bécasse Nesselrode

No. 250, Poëlings the woodcocks and keep them underdone.

As soon as they are cooked, raise their fillets and put these aside.

Bone the remains, and pound the meat thus obtained, together with a quarter of its weight of raw foie gras.

Rub through a sieve, and add an equal weight of game forcemeat, prepared with panada and butter. Add the chopped carcasses and a glassful of liqueur brandy to the No. 250, Poëlings-liquor; cook for a few minutes; strain, and in this stock poach five oz. of olive-shaped truffles (for an ordinary timbale).

Line a buttered Charlotte-mould with short paste; cover its bottom and sides with the prepared forcemeat, and against this forcemeat set the woodcock’s suprêmes, cut into collops. Garnish the centre with the truffles, and cover these with a few tablespoonfuls of Espagnole, reduced with some of the fumet. Close the timbale with a layer of paste, as explained in the various preceding timbale recipes, and bake in a good, moderate oven for about forty-five minutes.

When about to serve, turn out the timbale on a dish; pour into the former some half-glaze sauce combined with what remains of the fumet, and send a sauceboat of the same sauce separately.

N.B.—This “Timbale Nesselrode” may be prepared after the same recipe, from Pheasant, Partridge, Woodcock or Hazel-Hen, but the name of the selected bird should, of course, appear on the menu.