Timbales and Darioles.
The word timbale means a cup, bowl, or beaker, but
in cookery it is applied to certain kinds of light fish,
meat, or game souffles, cooked in cup- or timbale-shaped
moulds, either baked or poached. The moulds are
frequently lined with a thin paste, nouille or short
crust, or with cooked macaroni.
Timbale de Cailles.— Quail timbale.
— de GibieP. — Game timbale.
— de Perdreau. — Partridge timbale.
— a la Talleyrand. — Forcemeat and ox-tongue
timbale.
Cassolettes a la Montglas. — Cornucopian shapes
of puff paste, baked and filled with braised lamb’s
breads, cut in dice, mushrooms and truffles, with
allemande sauce.
BCEUF— BEEF.
Cervelle de Boeuf (Ox-Brains) en Matelote.—
Stewed in red wine sauce with braised button
onions.
— frite (Fried). — Blanched, cut into pieces, egged
and crumbed, or dipped in frying batter and fried.
— au gratin (Baked). — Blanched, placed in a
buttered dish, sauced over, breaded, and baked in
the oven.
Chateaubriand. — Double fillet, cut very thick,
and generally boiled or grilled.
— k la B6arnaise. — Basted with sweet oil and
broiled ; served with b£arnaise sauce.
— & la Chipolata. — Grilled ; garnished with braised
chestnuts, fried pieces of sausages, and mushroom
heads ; tomato sauce.
BEEF
85
Chateaubriand k la Cordon Rouge.— Basted
with oiled butter, seasoned, sprinkled with finely
chopped ham and fresh breadcrumbs, and broiled ;
garnished with sliced truffles, brussels sprouts, and
small stuffed tomatoes; demi-glace sauce.
— a la Grecque. — Grilled ; garnished with fried egg-
plants (aubergines) ; madere sauce with chopped
parsley.
— a la Hoteliere. — Grilled ; sauced over with
supreme sauce and a few drops of dissolved meat
glaze.
— k la Lombarde. — Grilled ; garnished with stuffed,
baked tomatoes ; madere sauce.
— k la Marquise. — Broiled in butter ; garnished
with artichoke bottoms, filled with small stuffed
lettuce.
— a la Marseillaise. — Broiled ; surrounded with
groups of glazed carrots, button onions, and small
pieces of fried calf’s feet ; bordelaise sauce.
— a la Rosny. — Broiled in butter ; served with fried
slices of cucumber and poivrade sauce.
— a la Veron. — Stuffed from the side with chopped
blanched beef-marrow and savoury herbs, basted
with sweet oil and grilled ; served with echalote
sauce.
Beef Steak or Small Rump Steak.
Beef Steak a la Bardoux. — Steaks cut rather thin,
dipped in oiled butter rolled in a mixture of fresh
breadcrumbs, chopped beef-marrow and parsley,
salt and pepper, fried briskly and served with brown
herb sauce.
— a la Brisse. — Slightly marinated and broiled ;
served with richly spiced tomato sauce, surrounded
with small turnip timbales.
— a la GodaPd. — Grilled ; garnished with sliced
sweetbreads, mushroom heads, quarters of arti-
choke bottom, and truffles ; demi-glace sauce.
— kl2i SoyeP. — Thickly cut steaks, dipped in oiled
butter, sprinkled with breadcrumbs, finely chopped
chives, parsley and seasoning, and broiled ; sauce
fines herbes.
— Suedois. — Small steaks cut from rump, seasoned,
and cooked in butter ; dressed with onion, finely cut
and fried, and garnished with saute potatoes.
— a la Tupinoise. — Grilled ; garnished with small
nouilles timbales ; tomato sauce.
Entrec6tes — Sirloin Steaks.
Entrecotes a la Beapnaise.— Grilled ; served with
bearnaise sauce.
86 ENTRIES
Entrecotes au beurre d’Anchois.— Grilled ; with
anchovy butter.
— a la Bordelaise. — With bordelaise sauce.
— k la Maitre d’Hotel. — Broiled ; with maitre
d’hotel butter.
Page 48
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Timbales and Darioles.
The word timbale means a cup, bowl, or beaker, but
in cookery it is applied to certain kinds of light fish,
meat, or game souffles, cooked in cup- or timbale-shaped
moulds, either baked or poached. The moulds are
frequently lined with a thin paste, nouille or short
crust, or with cooked macaroni.
Timbale de Cailles.— Quail timbale.
— de GibieP. — Game timbale.
— de Perdreau. — Partridge timbale.
— a la Talleyrand. — Forcemeat and ox-tongue
timbale.
Cassolettes a la Montglas. — Cornucopian shapes
of puff paste, baked and filled with braised lamb’s
breads, cut in dice, mushrooms and truffles, with
allemande sauce.
BCEUF— BEEF.
Cervelle de Boeuf (Ox-Brains) en Matelote.—
Stewed in red wine sauce with braised button
onions.
— frite (Fried). — Blanched, cut into pieces, egged
and crumbed, or dipped in frying batter and fried.
— au gratin (Baked). — Blanched, placed in a
buttered dish, sauced over, breaded, and baked in
the oven.
Chateaubriand. — Double fillet, cut very thick,
and generally boiled or grilled.
— k la B6arnaise. — Basted with sweet oil and
broiled ; served with b£arnaise sauce.
— & la Chipolata. — Grilled ; garnished with braised
chestnuts, fried pieces of sausages, and mushroom
heads ; tomato sauce.
BEEF
85
Chateaubriand k la Cordon Rouge.— Basted
with oiled butter, seasoned, sprinkled with finely
chopped ham and fresh breadcrumbs, and broiled ;
garnished with sliced truffles, brussels sprouts, and
small stuffed tomatoes; demi-glace sauce.
— a la Grecque. — Grilled ; garnished with fried egg-
plants (aubergines) ; madere sauce with chopped
parsley.
— a la Hoteliere. — Grilled ; sauced over with
supreme sauce and a few drops of dissolved meat
glaze.
— k la Lombarde. — Grilled ; garnished with stuffed,
baked tomatoes ; madere sauce.
— k la Marquise. — Broiled in butter ; garnished
with artichoke bottoms, filled with small stuffed
lettuce.
— a la Marseillaise. — Broiled ; surrounded with
groups of glazed carrots, button onions, and small
pieces of fried calf’s feet ; bordelaise sauce.
— a la Rosny. — Broiled in butter ; served with fried
slices of cucumber and poivrade sauce.
— a la Veron. — Stuffed from the side with chopped
blanched beef-marrow and savoury herbs, basted
with sweet oil and grilled ; served with echalote
sauce.
Beef Steak or Small Rump Steak.
Beef Steak a la Bardoux. — Steaks cut rather thin,
dipped in oiled butter rolled in a mixture of fresh
breadcrumbs, chopped beef-marrow and parsley,
salt and pepper, fried briskly and served with brown
herb sauce.
— a la Brisse. — Slightly marinated and broiled ;
served with richly spiced tomato sauce, surrounded
with small turnip timbales.
— a la GodaPd. — Grilled ; garnished with sliced
sweetbreads, mushroom heads, quarters of arti-
choke bottom, and truffles ; demi-glace sauce.
— kl2i SoyeP. — Thickly cut steaks, dipped in oiled
butter, sprinkled with breadcrumbs, finely chopped
chives, parsley and seasoning, and broiled ; sauce
fines herbes.
— Suedois. — Small steaks cut from rump, seasoned,
and cooked in butter ; dressed with onion, finely cut
and fried, and garnished with saute potatoes.
— a la Tupinoise. — Grilled ; garnished with small
nouilles timbales ; tomato sauce.
Entrec6tes — Sirloin Steaks.
Entrecotes a la Beapnaise.— Grilled ; served with
bearnaise sauce.
86 ENTRIES
Entrecotes au beurre d’Anchois.— Grilled ; with
anchovy butter.
— a la Bordelaise. — With bordelaise sauce.
— k la Maitre d’Hotel. — Broiled ; with maitre
d’hotel butter.