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Classic Heavy Cream Chilled Timbale

This Timbale recipe uses Butter and Heavy Cream Chilled. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 2 tbsp
• 1 1/4 cup

Method (preview)

1. 1

   Place the sweatbreads side-by-side on a dishcloth; place another dishcloth on top of them.

2. 2

   Put a cutting board on top and set on that a 2 lb (1 kg) weigh (like a can or two of something).

3. 3

   Leave for a couple hours.

4. 4

   Make the mirepoix: melt the butter in a heavy saucepan.

5. 5

   Add carrots, onions, butter, bay and thyme and cook over low heat for 30 minutes, stirring often.

6. 6

   Do not let the mirepoix brown.

7. 7

   Spread mirepoix in the bottom of a heavy casserole.

8. 8

   Pour in the white wine and over high heat (watching carefully to not allow to burn) reduce the wine almost completely, shaking constantly.

9. 9

   Place sweetbreads side-by-side on top of the mirepoix.

10. 10

    Add the stock, bring to a boil, and reduce heat to a simmer.

11. 11

    Braise sweetbreads for 40 minutes.

12. 12

    Remove sweetbreads and slice them.

13. 13

    Press cooking liquid through a fine sieve.

14. 14

    Pour sauce over sweetbreads. Cool and stir in truffles.

15. 15

    Cook macaroni untl al dente.

16. 16

    Remove from heat but let macaroni sit in hot water for an additional 2 to 3 minutes.

17. 17

    Drain but do not rinse.

18. 18

    Set strands side-by-side on a dishtowel, not allowing them to touch.

19. 19

    Continue lining the mold by spiralling strands of macaroni around this in a tight spiral until mold is completely lined.

20. 20

    Refrigerate.

21. 21

    Cut remaining macaroni into short lengths and stir it into the sweetbreads.

22. 22

    Add salt, pepper and nutmeg.

23. 23

    Gradually pound in egg white.

24. 24

    Pack into bowl, press plastic wrap over and refrigerate for an hour.

25. 25

    Before using, beat in the cream, a little at a time.

26. 26

    Remove macaroni mold from refrigerator.

27. 27

    Spread 3/4s of the forcemeat evenly over the entire surface.

28. 28

    Fill the mold with the sweetbread mixture, pressing gently so as to leave no air pockets.

29. 29

    Spread remaining mousseline over surface.

30. 30

    Press a circle of buttered wax paper over the surface and poach mold set on a trivet in a bain-marie in a preheated 325F (160C) oven for 45 minutes.

31. 31

    Allow timbale to settle for 10 minutes before unmolding.

32. 32

    Cut into pie-like wedges to serve.