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Classic
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page 181
flour and water. Cut off the drumsticks, fry the breasts very juicy in butter,
allow them to cool and then cover with buttered paper.
Butter the timbale mould very carefully, and line the sides and bottom with the
breasts of the grouse, sliced cold, with truffles between. The slices will
adhere to the buttered mould if pressed against it slightly. Spread over this
lining (covering the bottom first and then the sides), three quarters of the
forcemeat about 1/2 inch thick, taking care to till all intervening space, and
then put in the ragout, cover to the thickness of 3/4-1 inch with the rest of
the forcemeat, with a sheet of buttered paper on top. An hour before serving the
timbale is put into the oven in boiling water, and shortly before sending it to
the table turn it out onto a round dish. The mould is not taken off at once, but
should remain about 1 minute longer after which it is cau tiously lifted out;
pour some of the gravy over the timbale, and serve the remainder in a boat.
Frequently the forcemeat contains all of the meat of the birds and the mould is
lined with sliced truffles only, then with the forcemeat, with the ragout in the
center of the dish. Or the roasted breasts of the grouse are slightly warmed and
laid on the timbale after the latter is ready to send to the table.
The forcemeat is made of two parts of meat, con sisting of the flesh from the
chicken's drumsticks, care fully skinned, with the sinews taken out and mixed
with veal, one part of fat and one part of crust. The fat used for a fine
forcemeat is taken from a fat calf, and is that part from which the udder
finally develops; when not obtainable, substitute for it veal kidney suet or
good pork fat.
To make the crust take 1 pint of water and 1 teaspoonful of butter. As soon as
this begins to boil, dredge in enough flour, constantly stirring, to make a
thick dough, which is then taken out of the kettle. Partially dry it on a slow
fire, put it on a plate, cover with buttered paper and let it cool. The meat and
fat for the forcemeat is chopped very finely, each separately, then pound
together in a mortar, gradually stir into it the crust together with 2 whole
eggs and the yolks of 2 eggs, season with salt and nutmeg and pass through
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