Skip to main content
Main

Timbale a LA Toulouse

A molded dish of ground chicken, veal, ham, and anchovy mixed with whipped cream, aspic, and truffle, chilled to set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Timbale a LA Toulouse

Ingredients

Directions

Prepare the meat

  1. Remove skin and gristle from the meat.

  2. Pound the meat in a mortar until smooth.

  3. Wipe the anchovy and bone the anchovy, then pound the anchovy with the meat.

  4. Rub the mixture through a fine sieve.

  5. Mix the meat paste with whipped cream.

  6. Season with pepper, salt, and cayenne.

Decorate and fill the mold

  1. Decorate a timbale mold with aspic.

  2. Arrange stars of truffle or slices of chili and gherkin inside.

  3. Coat the inside of the mold with a layer of aspic cream, using two tablespoons of cream for every one of aspic.

  4. Whip the aspic jelly to a froth.

  5. Mix the froth with the puree.

  6. Add finely chopped truffle trimmings.

  7. Finish with a layer of aspic jelly or cream.

Set

  1. Refrigerate to set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  4. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked chicken and veal
Provides the main body and structure of the mousse-like filling once pureed.
Whipped cream
Adds lightness and richness, giving the smooth meat paste a softer texture.
Aspic
Gelatin-based jelly that sets the mold and gives a clean, firm finish when chilled.
Truffle
Adds a concentrated earthy aroma to the filling and decoration.

The step that matters

Rub the mixture through a fine sieve. Sieving breaks down fibers and small lumps so the paste becomes smooth and even, which determines the final texture of the set timbale.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes