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Timbale de Bécasse Nesselrode

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Butter
  2. a glassful of liqueur brandy
  3. Fillets
  4. Cut
  5. Rub
  6. Stock
  7. Forcemeat
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Poële the woodcocks and keep them underdone.
  2. As soon as they are cooked, raise their fillets and put these aside.
  3. Bone the remains, and pound the meat thus obtained, together with a quarter of its weight of raw foie gras.
  4. Rub through a sieve, and add an equal weight of game forcemeat, prepared with panada and butter.
  5. Add the chopped carcasses and a glassful of liqueur brandy to the poëling-liquor;
  6. cook for a few minutes;
  7. strain, and in this stock poach five oz.
  8. of olive-shaped truffles (for an ordinary timbale).
  9. Line a buttered Charlotte-mould with short paste;
  10. cover its bottom and sides with the prepared forcemeat, and against this forcemeat set the woodcock’s suprêmes, cut into collops.
  11. Garnish the centre with the truffles, and cover these with a few tablespoonfuls of Espagnole, reduced with some of the fumet.
  12. 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.
  13. When about to serve, turn out the timbale on a dish;
  14. pour into the former some half-glaze sauce combined with what remains of the fumet, and send a sauceboat of the same sauce separately.
  15. 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.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Sieve