Make a good sauce supréme by adding to ½ cup chicker. broth the stems and peelings of the 12 mushrooms used for the garnishing, the liquid in which they were cooked, and a little truffle juice. Boil this rapidly until it is reduced to one half its original quantity. Add 1 cup sauce velouté (see May, 1951), combine well, and add 1 cup heavy cream. Correct the seasoning with salt and thicken the sauce with 2 egg yolks mixed with a little cream. Heat the sauce just under the fouling point and strain it through a fine sieve.
In another saucepan put 12 turned and cooked mushrooms, 12 cocks' combs, and 12 to 15 small mousselines of chicken decorated with truffles cut in half-moon shapes. Heat them with ¼ cup dry sherry or Madeira and ½ cup of the sauce.
Place a timbale 3 to 3 ½ inches deep on a serving platter and spread some of the Sauté in the bottom. Arrange the sweetbreads over it with the mushrooms, cocks' combs, and mousrelines of chicken over and around them. Add more sauce and serve immediately.
Timbale of Game and Sweetbreads à la Soyer
Prepare and braise 1 or 2 pairs of sweetbreads as for timbale Régence and slice each in half to make 2 escalopes. Remove the breasts from a broiled pheasant, partridge, or grouse and cut each one in thin slices to make 6 escalopes. Prepare the garnishings of 12 turned cooked mushrooms, 12 cooked cocks' combs, and 12 small mousselines of game.
In a buttered saucepan cook 1 onion, sliced, 2 tablespoons ground ham, ½ cup ground veal, ¼ cup ground game trimmings, and ½ cup veal stock until the stuck has almost evaporated. Add 2 ½ cups veal stock, 1 tablespoon each chopped parsley and celery, ½ bay leaf, apinch of thyme, 4 peppercorns, 1 clove, 1 tablespoon truffle juice, and the stems and peelings of the 12 mushrooms to be used for garnish. Simmer slowly until the liquid is reduced to half its original quantity and the vegetables are tender and strain through a fine sieve. Add 1 cup brown sauce, 1 tablespoon glace de viande, 2 truffles, sliced, and salt to taste.
In another saucepan put half of each of the garnishings and ½ cup of the hot sauce. Place a timbale 3 to 3 ½ inches deep, the edge of which has been garnished with small cut-outs of pastry leaves, on a serving platter and spread some of the sauce on the bottom. Arrange the sweetbreads and the game escalopes over the sauce alternately with the sauced garnishings. Add more sauce if desirable and garnish the top with the remaining turned mushrooms, cocks' combs, mousselines of game, and 12 small rounds of truffle, heated in ¼ cup slurry or Madeira, piling them high in the center.
Timbale de Truffles (Timbale of Truffles)
Line a buttered timbale mold 3 inches deep with tart pastry. Cover the bottom with thin slices of fresh larding pork. Clean 6 fresh truffles, brushing them well to get all the sand out of the creases. Peel and season them with salt, a pinch of mixed herbs, and freshly ground pepper. Lay the truffles on the slices of larding pork and add ¼ cup cognac. a scant ½ cup dry sherry or Madeira, and 4 tablespoons beef extract. Cover with more thin slices of larding pork.
Moisten the edge of the timbale with water and place on it a cover made from the same pastry and rolled to the same thickness. Brush the cover with egg beaten with a little milk. Bake in a hot oven (425° F.) for 50 to 60 minutes. Unmold the timbale onto a heated serving platter and serve very hot.
Timbale de Filets de Sole Grimaldi
Melt 2 tablespoons butter in a shallow pan and add 1 teaspoon chopped shallots or onions and 12 mushrooms, peeled and stemmed.
Spread 6 filets of sole with fish mousse (see July, 1951), roll them up. and fasten the rolls with toothpicks. Put the rolls, or paupieties, in the pan and add ½ cup dry white wine or 1 cup water or fish stock acidulated with ½ teaspoon lemon juice. If the bones of the fish are on hand, lay them on top and remove them when the fish is cooked.
Cut a round of paper, wax or buttered, the size of the pan and make a small hole in the center. Place this over the fish and cover rhe pan. Bring the liquid to a simmer and poach the fish for 10 to 12 minutes, or until it is done. Discard the bones and transfer the paupiettes and the mushrooms to a plate to keep warm.
Pinterest
