Boston Cooking-School cook book

To Bake Timbales and Mousses. Prepare timbale mixture. Butter mold slightly and fill two thirds full. Place in pan of hot water on several thicknesses of paper and bake 20 minutes or until firm in a moderate oven (350° F.). Molds may be covered with buttered paper to keep them from browning too rapidly. To Serve Timbales. Let stand 6 minutes or set in cold water for a moment. Unmold, garnish, and serve with a sauce as the main dish at luncheon or supper, or as a separate course for a formal dinner. CHICKEN TIMBALES 2 tablespoons butter Y4 tablespoon chopped parsley Y cup stale bread crumbs 2 eggs, slightly beaten 2% cup milk Salt 1 cup chopped, cooked chicken Pepper Melt butter, add bread crumbs and milk, and cook 5 minutes, stirring constantly. Add chicken, parsley, and eggs. Season with salt and pepper. Bake (see above). Serve with Béchamel Sauce (p. 193). Makes 6 or more. CHICKEN TIMBALES, FARCI Garnish slightly buttered small molds with chopped truffles or slices of truffles cut in fancy shapes. Line with Chicken Forcemeat (p. 139). Fill centers with Creamed Mushrooms (p. 467) or Creamed Chicken and Mushrooms (p. 406) with or without truffles. Cover with forcemeat and bake. Serve with Béchamel (p. 193), Yellow Béchamel (p. 194), or Cream (p. 191) Sauce. CHICKEN AND LIVER TIMBALES 1 cup chopped, cooked chicken 1 teaspoon salt 14 cup chopped, cooked chicken V4 teaspoon paprika livers Vg teaspoon salt 3 egg yolks, slightly beaten 4 cup heavy cream, beaten stiff - 3 tablespoons Chicken Stock (p. 151) 3 egg whites Mix chicken and livers and pound in a mortar, adding egg yolks gradually. When thoroughly blended, add seasonings and egg whites. Bake. Serve with Creamed Mushrooms (p. 467). CHICKEN MOUSSE I. Breast and second joints of 4 eggs uncooked chicken weighing 14% cups thick cream 4 pounds Salt and pepper Force chicken through food chopper or chop very fine. Beat eggs separately, add one at a time, stirring until mixture is smooth. Add cream and season with salt and pepper. Bake (p. 414), 30 minutes. Serve with Supréme Sauce (p. 195) or Béchamei Sauce (p. 193). Serves 6. CHICKEN MOUSSE II 1½ breast raw chicken 34 cup cooked, white chicken meat 2 egg whites, slightly beaten Truffles cut for decorating 1 cup heavy cream Cream Sauce (p. 191) or Béchamel Salt, pepper, and cayenne Sauce (p. 193) Chop and pound raw chicken, force through purée strainer. Add 1 egg white, 1½ cup cream, and season to taste. Add cooked chicken, other egg white, and 14 cup cream beaten until ‘stiff. Decorate buttered mold or molds with truffle, turn in mixture, and bake (p. 414) until firm. Serve with sauce. Serves 6. RUSSIAN CUTLETS Cover bottom of cutlet molds with Russian Pilaf (p.378), and cover Pilaf with Chicken Forcemeat II (p. 139), doubling the recipe and omitting nutmeg. Bake (see Timbales, p. 414), allowing 15 minutes. Serve with Brown Mushroom Sauce I or II (pp. 196, 200) and garnish with parsley. FISH MOUSSE (p. 222) HALIBUT TIMBALES 1 pound halibut Few grains cayenne % cup milk 2 teaspoon cornstarch 1 egg yolk — 1% cup whipping cream, beaten 114 teaspoons salt until stiff V4 teaspoon pepper Cream Sauce (p. 191) or Lobster Sauce (p. 192) Force raw fish twice through food chopper, then rub through sieve. Add egg yolk, seasonings, and cornstarch. Add milk, gradually, then cream. Bake (see Timbales, p. 414). Serve with sauce. Serves 6. HALIBUT TIMBALES, FARCI Line molds with Fish Mousse (p. 222) or Fish Forcemeat 1 (p. 138), fill centers with Creamed Lobster (p. 409), shrimps, or crab meat, and cover with forcemeat. Bake (see Timbales, p. 414). Serve with Lobster Sauce (p. 192) or Béchamel Sauce (p. 193). Before filling molds, sprinkle, if desired, with lobster coral rubbed through a strainer. HAM TIMBALES I