Cookery for every household

To Make the Timbale. — Take a plain timbale or souffle mould and grease it with a little butter. Roll out the pastry very thinly, and cut out a number of small rounds the size of a two-shilling piece. Line the mould with these, arranging them symmetrically over the bottom and round the sides of the mould, until the inside is entirely covered, and brush over with white of egg. Then roll out the pastry again, thinner than for an ordinary timbale lining, as the mould already has a thin covering, shape it to fit the mould as directed in Recipe 1492, and line the mould neatly, allowing the pastry to project slightly above the edges at the top. Fill up with the sweetbread mixture, wet round the edges of the pastry, and fix on a plain round of pastry to cover. Bake in a good oven. When ready, turn out, and if not sufficiently browned, brush over with a little yolk of egg, and return to the oven for a few minutes. Note. — Brown sauce may be used instead of white, and other kinds of meat according to taste. Time to bake, 35 to 40 minutes. 1121. Timbale de Ris de Veau à la Monte Carlo Farce. £ lb. veal. Panada. Seasoning. 2 eggs. Butter. 1 table-sp. double cream. 1 cooked sweetbread. Cooked mushrooms. 1 truffle. White or brown sauce. Make the farce according to directions given for Quenelle Meat (see p. 267), and test a small piece in boiling water to see that the consistency is right. Take a plain mould, grease it well and line it with this farce, dipping the fingers into a little white of egg, and pressing the farce well against the mould. Reserve a little of the farce to cover the top of the mould. Cut the sweetbread into smal pieces, and mix it with some mushrooms also cut in small pieces, and a little truffle, also some cock’s combs if wished. Moisten with a very little sauce, and season to taste. Allow the mixture to become quite cold, fill up the lined mould and cover with farce. Stand the mould in a saucepan with cold water to come half-way up the sides, bring it almost to boiling point over the fire, then cook in the oven until the timbale feels firm to the touch and is thoroughly cooked. Let the mould stand about 10 minutes after removing it from the oven, then turn out and serve with white or brown sauce poured round. Sauce. — If brown sauce is used, flavour it with a little Madeira wine ; if white, add to it 1 or 2 yolks of eggs and a little cream. Time to cook, 30 to 40 minutes. Sufficient for 5 or 6 persons. 1122. Darioles of Ham & la Mireille (Petits Pains de Jambon a la Mireille) A little pastry. \ lb. lean cooked ham. 1 oz. butter. 3 table-sps. white sauce. 2 yolks of eggs. Paprika pepper. 1 or 2 table-sps. whipped cream. 1 or 2 tomatoes. £ oz. butter. Seasoning. 1 doz. olives. Brown or tomato sauce. Take a little pastry, not too rich, and roll it out very thinly. Cut out rounds with a cutter, and line about a dozen small tartlet tins. Prick them at the bottom, line with paper, and fill up with rice. Bake them in the oven until nicely browned, and then remove the filling.