Chapter XVIII · Vegetables and Farinaceous Products · No. 2279
2279—Timbale de Truffes
Line a buttered timbale mould with ordinary patty paste.
Garnish its bottom and sides with slices of bacon, and fill up the mould with raw, peeled truffles, seasoned with salt and pepper.
Add a glassful of Madeira, two tablespoonfuls of pale chicken or veal glaze; cover with a slice of bacon, and close up the timbale, in the usual way, with a layer of paste.
Gild with beaten eggs, and bake in a hot oven for fifty minutes. When about to serve, turn out and dish on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2279, p. 671. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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