Leek, Girolle, Chicken & Asparagus Timbale

This elegant dish is a symphony of textures, colours, and flavours, artfully arranged to delight both the eyes and the palate.

Leek, Girolle, Chicken & Asparagus Timbale

Preparation time

Cooking time


Leek, Girolles, Chicken and Asparagus:


2 x leeks (cut into ribbons, blanched and refreshed)
250g Asparagus cooked and refreshed
500g chicken mousseline
25grm butter
100g fresh Girolles (or any mushroom of choice) sautéed in butter
6 x ramekins or metal timbale moulds

For the Chicken mousseline:


  • 500 grams boneless, skinless chicken breasts
  • 2 egg whites
  • 200 ml double cream
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg


  1. Cut the chicken breasts into small pieces and place them in a food processor. Pulse until the chicken is finely ground.
  2. Add the egg whites, cream and seasoning
  3. Pass the mixture through a bowl sieve
  4. To taste and test the mousseline add a little quenelle to simmering water and cook.
  5. You may need to add more cream and adjust the seasoning

To assemble:

Butter the moulds and line with ribbons of leek fill with chicken mousseline, some of the morels and asparagus.

Bake in a Bain Marie in the oven for 20mins approx. 170 °C