Chapter XVI · Poultry (Volaille) · No. 1915
1915—Timbale de Cailles Tzarine
Line a round pie-dish with ordinary paste, and coat it inside with slices of bacon. In the middle, place a fresh foie gras seasoned with salt, pepper and allspice, and surround it with quails, stuffed with quarters of truffles, set upright with their breasts against the bacon.
Fill up the timbale with whole raw and peeled truffles; cover with a round slice of bacon; close the timbale with a layer of paste sealed down round the edges; make a slit in the top, and bake in a hot oven for one and one-quarter hours.
When withdrawing the timbale from the oven, pour into it some veal stock flavoured with Madeira, and let it be sufficiently gelatinous to set like a jelly.
Keep the timbale in the cool for one or two days before serving it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1915, p. 601. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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