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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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 268) → Modernised~85% of the text changedremovedadded
200 gr. gaaselever g gåselever. 65 gr. trøfler g trøffel (hakket). 200 gr. hønsekjøt g hønsekjøtt (rått, skrapet fritt for sener). 5 stk eggehviter pepper (2½ i farsen, 2½ stivpisket). 1,75 dl kremfløte (iskald). salt 1¾ del. kremfløte. Gaaseleveren (etter smak). pepper (etter smak). madeirasaus eller trøffelsaus (til servering). Driv gåseleveren og de den hakkede trøfler gnides trøffelen hver for sig gjennem seg gjennom en haarsigt. Blandes sammen finmasket sil, og tilsættes bland dem sammen.. Støt det rå, skrapede raa hønsekjøt, støtt hønsekjøttet sammen med 2½ eggehvite og ogsaa presset gjennem sigten. Pepper eggehvite, press det også gjennom silen og bland det inn i leverfarsen.. Smak til med salt efter smak røres i, irøres teskevis den tykke iskolde fløte; den bolle, man rører farcen i, bør staa og pepper. Sett bollen i is; tilsidst haves isvann og rør inn den tykke, iskalde fløten teskjevis.. Pisk de resterende 2½ stivvispet eggehvite i. Haves eggehvitene stive og vend dem forsiktig inn i farsen.. Fyll farsen i en smurt form, koker under lok dekk med lokk og la den koke i vandbad vannbad i ¾ time. Serveres time til den er fast.. Hvelv timbalen på fat og server med madeira madeirasaus eller trøffelsaus.

Note on Modernised

Hårsikt er modernisert til finmasket sil (eventuelt foodprosessor og sil), «1¾ del. kremfløte» er omregnet til 1,75 dl fløte, og eggehvitemengdene er delt i 2½ til farsen og 2½ stivpisket. Damptiden ¾ time er beholdt.

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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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