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Goose Liver Timbale (timbale de foie gras)

Erken's timbale de foie gras (1914): goose liver, truffle and raw chicken meat are sieved into a fine forcemeat, worked with ice-cold cream and stiffly beaten egg whites, steamed in a buttered lidded mold in a water bath for ¾ hour and served with Madeira or truffle sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 268 (falt i det fri)

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About the dish

A fine French-inspired timbale from the chapter on poultry and game. The forcemeat of goose liver, truffle and raw chicken meat is sieved through a hair sieve, worked with ice-cold cream and egg whites and steamed in a mold in a water bath — a classic technique for light mousselines around 1900.

How to make it

  1. 1

    Sieve the liver and truffle

    Push the goose liver and the chopped truffle separately through a fine sieve, and mix them together.

  2. 2

    Add the chicken meat

    Pound the raw, scraped chicken meat together with 2½ egg whites, press it also through the sieve and mix it into the liver forcemeat.

  3. 3

    Stir in the cream

    Season with salt and pepper. Set the bowl in ice water and stir in the thick, ice-cold cream a teaspoon at a time.

  4. 4

    Fold in the egg whites

    Beat the remaining 2½ egg whites stiff and fold them gently into the forcemeat.

  5. 5

    Steam in a water bath

    Fill the forcemeat into a buttered mold, cover with a lid and let it cook in a water bath for ¾ hour until firm.

  6. 6

    Serving

    Turn the timbale out onto a platter and serve with Madeira sauce or truffle sauce.

Changes from the original

The hair sieve has been modernized to a fine-mesh sieve (or a food processor and sieve), "1¾ del. heavy cream" has been converted to 1.75 dl of cream, and the egg white quantities are divided into 2½ for the forcemeat and 2½ stiffly beaten. The steaming time of ¾ hour has been kept.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 268) → 1949 (korrekturlest, s. 300)~38% av teksten endretfjernetlagt til
(Timbale de foie gras.) 200 gr. gaaselever gåselever 65 gr. trøfler 200 gr. hønsekjøt hønsekjøtt 5 eggehviter pepper salt 1¾ 1½ del. kremfløte. Gaaseleveren Gåseleveren og de hakkede trøfler gnides hver for sig gjennem en haarsigt. hårsikt. Blandes sammen og tilsættes tilsettes det skrapede raa hønsekjøt, rå hønsekjøtt, støtt sammen med 2½ eggehvite og ogsaa også presset gjennem sigten. sikten. Pepper og salt efter smak røres i, irøres teskevis teskjevis den tykke iskolde fløte; den bolle, bolle man rører farcen farsen i, bør staa stå i is; tilsidst haves til sist has 2½ stivvispet eggehvite i. Haves Has i smurt form, koker under lok lokk i vandbad vannbad i ¾ ½ time. Serveres med madeira eller trøffelsaus.

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Frequently asked questions

How long should the timbale cook?
It is cooked in a water bath under a lid for ¾ hour (45 minutes) in a buttered mold. Allow around 90 minutes in total with preparation.
Why should the bowl sit in ice?
The forcemeat of raw chicken meat and egg white must be kept ice-cold so the thick cream binds without separating. The cream is stirred in a teaspoon at a time into the ice-cold forcemeat.
How are the egg whites used?
Of the 5 egg whites, 2½ are pounded together with the scraped raw chicken meat and pressed through the sieve, while the last 2½ are beaten stiff and folded in at the end.
What is served with it?
The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 268) recommends Madeira sauce or truffle sauce. The dish makes 6 servings.

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