Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half tablespoonful of flour
- one tablespoonful of lemon juice
- one teaspoonful of onion juice
- a cup of rich milk
- a saltspoonful of mace
- a pound of fresh mushrooms
- two heaping tablespoonfuls of finely chopped walnuts
- one even teaspoonful of sugar
- two eggs unbeaten--one at a time--and the rest of the milk
- two cloves
- lemon juice
- mace
- salt
- pepper
- bay leaf
- cloves
Directions
Take three-quarters of a cup of rich milk, put half of it into a saucepan with an ounce and a half of butter, let it come to a boil, and then stir into it an ounce and a half of dried and sifted bread crumbs and a good half tablespoonful of flour. Stir constantly until it no longer sticks to the pan, remove from the fire and let it cool. When cold add two heaping tablespoonfuls of finely chopped walnuts, one tablespoonful of lemon juice, one teaspoonful of onion juice, one even teaspoonful of sugar, a saltspoonful of mace, two eggs unbeaten--one at a time--and the rest of the milk, salt and pepper to taste. Beat hard. Butter well a border mould, and sprinkle with fine bread crumbs, turn the timbale mixture into it, set the mould in a pan of boiling water, cover to keep from browning, and bake from ten to fifteen minutes.
SAUCE.--Put in a spider a good heaping tablespoonful of butter, let it brown, add a thick slice of onion cut in small pieces and a heaping tablespoonful of flour, stir constantly until it is a very dark rich brown, being careful not to let it burn, then add a quarter of a pound of fresh mushrooms, skinned and stemmed and cut into dice, let them cook a few minutes, then add a stock made from their stems and skins. Have a celery root that has been pared and cut into dice and cooked until tender in very little water with a bay leaf and two cloves, remove the cloves and bay leaf and turn the rest into the sauce, season with pepper and salt. Turn the timbale out on a platter, fill the center with the sauce, garnish and serve. A few truffles are a great addition. The timbale may also be served with an olive sauce.