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Timbale De Pintade a LA Marechale

A molded guinea fowl dish with aspic, tomato pulp, and truffle garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Timbale De Pintade a LA Marechale

Ingredients

Directions

Prepare the guinea fowl

  1. Braise the guinea fowl with butter, bacon, onion, carrot, and herbs until tender.

  2. Remove the bones and skin from the cooled guinea fowl.

  3. Pound the flesh in a mortar.

Make the puree

  1. Dissolve the gelatine in a little stock.

  2. Add the dissolved gelatine to the Espagnole sauce.

  3. Strain the sauce.

  4. Mix the strained sauce with the puree in the mortar.

  5. Season the mixture to taste.

  6. Stir in 1 tablespoon of cream.

  7. Rub the mixture through a fine sieve.

Make the aspic and tomato creams

  1. Mix ½ cup of aspic with ⅓ cup of cream.

  2. Pour the mixture onto a plate and let it cool.

  3. Combine the tomato pulp with an equal amount of aspic and a few drops of tarragon vinegar.

  4. Set the mixture on a plate.

  5. Line the mold with a thin layer of aspic jelly.

  6. Place the stuffed olives at the bottom of the mold with a little aspic.

  7. Stamp out shapes from the aspic cream.

  8. Stamp out shapes from the tomato cream.

  9. Garnish the sides of the mold with the stamped shapes and thin rounds of truffle.

  10. Melt the trimmings of aspic and tomato creams.

  11. Mix the melted trimmings with the prepared puree.

  12. Fold in the remaining whipped cream when nearly cold.

Set and serve

  1. Pour the mixture into the mold.

  2. Let the mixture set.

  3. Unmold the set mixture onto a cold dish.

  4. Garnish with chopped aspic around the base before serving.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Thyme + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

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

  5. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Guinea fowl
Provides the main cooked meat that is pounded into the smooth base of the timbale.
Gelatine
Sets the pounded meat mixture so it holds its shape when unmolded.
Espagnole sauce
Adds body and savoury flavour to the meat puree.
Aspic jelly
Sets the layers and garnishes, giving a clear, firm jelly around the mould.
Tomato pulp
Adds acidity and colour to the tomato cream layer.
Cream
Adds richness and a softer, smoother texture to the mixtures.

The step that matters

Rub the mixture through a fine sieve. Sieving breaks down any remaining fibres and lumps, giving the smooth, even texture the timbale needs when it sets.

Swap the tomato

How well each one fits the dish's main ingredients (sauce, onion, carrot, butter, thyme, parsley, cream):

  1. Leekfits better
  2. Parsnipfits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against sauce, onion, carrot, butter, thyme, parsley, cream. Candidates are from the same food group and used in at least 100 recipes.

“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.

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