Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Nut | 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
- 1 3/4 cup stale
- 1 cup hot water 1/2 lb
- 1/4 cup raw nut butter 1/4 teaspn
- 2 cups of stale
- 1 good cup dry
- 1/4 teaspn
- 1/2 teaspn
- 3/4 teaspn
- 2 eggs the nut butter may be omitted
- 1 1/4 dry
- bay leaf
- sage
- salt
Directions
1¾ cup stale (or 1 good cup dry) bread crumbs 1 cup hot water ½ lb. trumese ¼ cup raw nut butter ¼ teaspn. powdered bay leaf ½ teaspn. powdered sage ½-¾ teaspn. salt 2 eggs
The nut butter may be omitted and 2 cups of stale (1¼ dry) crumbs used. Use the crust as well as the center of the loaf of bread. Soak crumbs in the water until soft, then stir over the fire until smooth and dry enough to leave the sides of the pan. Remove from the fire, add trumese chopped fine, bay leaf, sage, salt, nut butter and yolks of eggs. Beat until well mixed and if convenient rub through a fine colander, then add the whites of the eggs beaten a little. Press into a well oiled mold, which may have been garnished with truffles, and steam 1½ hour. Let stand a moment after taking from the steamer, then invert upon the center of the platter. Serve with Boundary Castle sauce, which is the crowning feature of the dish.
The timbales may be made in a round mold, or in individual molds and served on a chop tray. Omit herbs if preferred. If truffles are used for garnishing, the cuttings may be chopped and added to the loaf.