Timbal with chicken liver (Timbales de foies de volaille)

Category: Culinary recipes
Kitchen: french
Timbal with chicken liver (Timbales de foies de volaille)

Ingredients

Bechamel
butter 35 g
wheat flour 2 tbsp. l.
milk 250 ml
salt taste
ground black pepper taste
Timbal
chicken liver 500 g
chicken egg 2 pcs.
yolk 2 pcs.
salt taste
ground black pepper taste
fat cream 60 ml
madeira (port wine, cognac) 2 tbsp. l.
bechamel whole

Cooking method

Timbal with chicken liver (Timbales de foies de volaille)
Timbal with chicken liver (Timbales de foies de volaille)
Put butter in a saucepan. Let it melt a little over the fire and add flour.
Timbal with chicken liver (Timbales de foies de volaille)
Stir. Fry for two minutes, not allowing to brown. Remove from heat.
Timbal with chicken liver (Timbales de foies de volaille)
Pour in milk. Stir quickly to avoid lumps. Return to fire.
Timbal with chicken liver (Timbales de foies de volaille)
Boil. Cook, stirring occasionally, for a minute. Season with salt and pepper. Remove from heat. Cover in contact with foil. Allow to cool.
Timbal with chicken liver (Timbales de foies de volaille)
In a blender bowl or in another container, if you use an immersion blender, put the liver, add Madeira, eggs, yolks and seasonings. Pour in the cream.
Timbal with chicken liver (Timbales de foies de volaille)
Add cooled béchamel.
Timbal with chicken liver (Timbales de foies de volaille)
Scroll until smooth or blend with a hand blender.
Timbal with chicken liver (Timbales de foies de volaille)
Strain through a sieve.
Timbal with chicken liver (Timbales de foies de volaille)
Grease single-piece molds or one large dish. Pour out the mass.
Timbal with chicken liver (Timbales de foies de volaille)
Pour boiling water into a dish larger than the mold.
Timbal with chicken liver (Timbales de foies de volaille)
Place inside a mold or molds with timbal.
Timbal with chicken liver (Timbales de foies de volaille)
Put the structure in an oven preheated to 180 degrees for 25-35 minutes. Willingness to check with a wooden skewer. Remove from oven. Serve warm with béarnaise sauce.
Timbal with chicken liver (Timbales de foies de volaille)
Timbal with chicken liver (Timbales de foies de volaille)
Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Recipe from Julia Child's book "French Cooking Lessons".
What does the author write about this dish? Sometimes referred to as mousse or soufflé, these delicious portioned snacks are usually prepared in tins and served hot with Béarn sauce ... But you can make the timbal in a large ring-shaped shape and fill the hole with the sauce before serving. Timbal cooks very quickly in a blender. If there is no blender, the liver will need to be chopped in a meat grinder, rubbed through a sieve and mixed with the rest of the ingredients.
I followed the "cook in a large ring-shaped form" route. For obvious reasons, I did not pour the sauce inside. It is very tasty and tender. Recommend!

Valerka
I make liver pate in much the same way. And what does bechamel give? Due to flour structure?
ang-kay
Valerka, taste. The structure is not like a pate, but a mousse.
Valerka
ang-kay, oh, how interesting !! I will definitely try. Thank you. I love mousses
Irishk @
ang-kay, Angelique, a very interesting recipe. I take it to the bookmarks, I ought to cook it. I can imagine what kind of tenderness will be.
ang-kay
Irina, Thank you. Very gentle)
iren-star
Timbal with chicken liver (Timbales de foies de volaille)
I liked it. Delicate taste, pate structure, soufflé. Thanks for the recipe. Next time I won't wipe it through a sieve, IMHO.
ang-kay
Irina, very nice!
Quote: iren-star
Next time I won't wipe it through a sieve, IMHO.
Is the structure too homogeneous? Lack of chewability?
iren-star
With the structure, everything is ok, delicate, airy. But with bowls, sieve, basins ... and wasted time and effort, solid SEAM
Maybe it's all about the liver, I had pork, chicken will be softer.
Today I use it as a paste, with butter. Well I really liked it !!!

Timbal with chicken liver (Timbales de foies de volaille)
ang-kay
A great. About dishes ... yes, you need to wash a lot. It is bad to wash the sieve (
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
ang-kay
Lucumon, thank you very much! very nice)
Marika33
Angela, Congratulations! Deservedly!
And I skipped this recipe, I'll bookmark it, the liver is in the freezer. I always cook only liver and butter, close them in jars. I have to cook according to your taste.
Thank you!
ang-kay
Marina, thanks for your congratulations) Prepare. Delicious)

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