Line slightly buttered small molds with boiled macaroni. Cut strips as long as molds are high, and place close together to line inside of mold. Fill with Chicken (p. 139), or Salmon Forcemeat (p. 139), or timbale mixture. Bake (see Timbales, p. 414), 30 minutes. Serve with Lobster Sauce (p. 192), Béchamel Sauce (p. 193), or Hollandaise (p. 201). TIMBALES AND MOUSSES 419 SPAGHETTI TIMBALES Line bottom and sides of slightly buttered small molds with long strips of boiled spaghetti coiled around the inside. Fill and bake like Macaroni Timbales. PIMIENTO TIMBALES Line small Timbale molds with canned pimientos. Fill with Chicken Timbale mixture (p. 414), and bake (see Timbales, p. 414). Remove from molds, insert a sprig of parsley in top of each, and serve with Brown Mushroom Sauce (p. 200). Other fillings may be used. TRAYMORE TIMBALES Green peppers 2 egg yolks 14 cup peeled and chopped 2 egg whites, beaten stiff mushrooms Salt, pepper, and paprika 1 tablespoon butter Mushroom caps, fried in butter 1 tablespoon flour Velouté Sauce (p. 194), made with Y4 cup cream half stock and half cream Y% teaspoon beef extract Melt butter, add chopped mushrooms and flour. Add cream, stir, and cook until thick. Beat in egg yolks, one atatime. Fold in egg whites. Season. Remove seeds from peppers. Cut in thin strips with scissors, working around and around pepper. Line sides of 6 buttered tim- bale molds with pepper strips, coiling around and around, and fill with mushroom mixture. Bake (see Timbales, p. 414). Serve on toast with a mushroom cap on top of each and surround with Velouté Sauce to which beef extract has been added. CHICKEN RING OR LOAF 1 cup soft bread crumbs . \4 teaspoon paprika 2 cups milk 1 teaspoon Worcestershire Sauce 2 eggs, slightly beaten or 3 cups cooked chicken, diced 3 egg yolks Y cup celery, cut fine VY teaspoon salt 1 green pepper, finely chopped Juice of 4 lemon✪ Chicken Ring or Loaf Mix well, pack into buttered mold, set in pan of hot water, bake _ in moderately slow oven (325° F.) about 40 minutes. Let stand 10 minutes before unmolding. Serves 6 or more. 420 THE BOSTON COOKING-SCHOOL COOK BOOK MACEDOINE LOAF ¥ cup Thin White Sauce (p. 192) 14 cup mushroom caps, cut in strips 4 cup bread crumbs 1 tablespoon canned pimiento, cut 2 egg yolks in small pieces 1 cup cooked macaroni, in }4-inch 4 cup whipping cream, beaten stiff pieces 114 teaspoons salt Ys cup cold, cooked chicken 1 teaspoon parsley, finely chopped 2 egg whites, beaten stiff To White Sauce add other ingredients, except egg whites. Stir until thoroughly mixed and fold in egg whites. Bake in buttered mold set in pan of hot water in moderately slow oven (325° F.) 40 to 50 minutes. Serve with Tomato Sauce (p. hs) or White Sauce (p. 191) with mushrooms. Serves 6. CHAP TER<31 COLD ENTREES Cold entrées may be served as the main dish at luncheon, supper, or evening party, or as a separate course in a formal dinner. MOLDED CHICKEN 4-pound fowl 1 teaspoon peppercorns 2 quarts cold water 1 tablespoon salt 4 slices carrot 1 teaspoon granulated gelatine, 1 onion, stuck with 8 cloves soaked in 2 stalks celery 1 teaspoon cold water Bit of bay leaf Salt, pepper, celery salt Lemon juice and onion juice Cover fowl with water, add carrot, onion, celery, bay leaf, pepper- corns, and salt. Bring quickly to boiling point and simmer until meat is tender. Chop meat fine. Reduce stock to 34 cup, cool, remove fat, reheat, and add soaked gelatine. Add to meat and sea- son. Pack solidly in buttered or oiled molds. Chill. Slice. Serve with Sauterne Jelly (p. 559), beaten with fork until light. Serves 6. CHICKEN AND ALMOND MOUSSE

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Line slightly buttered small molds with boiled macaroni. Cut strips as long as molds are high, and place close together to line inside of mold. Fill with Chicken (p. 139), or Salmon Forcemeat (p. 139), or timbale mixture. Bake (see Timbales, p. 414), 30 minutes. Serve with Lobster Sauce (p. 192), Béchamel Sauce (p. 193), or Hollandaise (p. 201). TIMBALES AND MOUSSES 419 SPAGHETTI TIMBALES Line bottom and sides of slightly buttered small molds with long strips of boiled spaghetti coiled around the inside. Fill and bake like Macaroni Timbales. PIMIENTO TIMBALES Line small Timbale molds with canned pimientos. Fill with Chicken Timbale mixture (p. 414), and bake (see Timbales, p. 414). Remove from molds, insert a sprig of parsley in top of each, and serve with Brown Mushroom Sauce (p. 200). Other fillings may be used. TRAYMORE TIMBALES Green peppers 2 egg yolks 14 cup peeled and chopped 2 egg whites, beaten stiff mushrooms Salt, pepper, and paprika 1 tablespoon butter Mushroom caps, fried in butter 1 tablespoon flour Velouté Sauce (p. 194), made with Y4 cup cream half stock and half cream Y% teaspoon beef extract Melt butter, add chopped mushrooms and flour. Add cream, stir, and cook until thick. Beat in egg yolks, one atatime. Fold in egg whites. Season. Remove seeds from peppers. Cut in thin strips with scissors, working around and around pepper. Line sides of 6 buttered tim- bale molds with pepper strips, coiling around and around, and fill with mushroom mixture. Bake (see Timbales, p. 414). Serve on toast with a mushroom cap on top of each and surround with Velouté Sauce to which beef extract has been added. CHICKEN RING OR LOAF 1 cup soft bread crumbs . \4 teaspoon paprika 2 cups milk 1 teaspoon Worcestershire Sauce 2 eggs, slightly beaten or 3 cups cooked chicken, diced 3 egg yolks Y cup celery, cut fine VY teaspoon salt 1 green pepper, finely chopped Juice of 4 lemon Mix well, pack into buttered mold, set in pan of hot water, bake _ in moderately slow oven (325° F.) about 40 minutes. Let stand 10 minutes before unmolding. Serves 6 or more. 420 THE BOSTON COOKING-SCHOOL COOK BOOK MACEDOINE LOAF ¥ cup Thin White Sauce (p. 192) 14 cup mushroom caps, cut in strips 4 cup bread crumbs 1 tablespoon canned pimiento, cut 2 egg yolks in small pieces 1 cup cooked macaroni, in }4-inch 4 cup whipping cream, beaten stiff pieces 114 teaspoons salt Ys cup cold, cooked chicken 1 teaspoon parsley, finely chopped 2 egg whites, beaten stiff To White Sauce add other ingredients, except egg whites. Stir until thoroughly mixed and fold in egg whites. Bake in buttered mold set in pan of hot water in moderately slow oven (325° F.) 40 to 50 minutes. Serve with Tomato Sauce (p. hs) or White Sauce (p. 191) with mushrooms. Serves 6. CHAP TER<31 COLD ENTREES Cold entrées may be served as the main dish at luncheon, supper, or evening party, or as a separate course in a formal dinner. MOLDED CHICKEN 4-pound fowl 1 teaspoon peppercorns 2 quarts cold water 1 tablespoon salt 4 slices carrot 1 teaspoon granulated gelatine, 1 onion, stuck with 8 cloves soaked in 2 stalks celery 1 teaspoon cold water Bit of bay leaf Salt, pepper, celery salt Lemon juice and onion juice Cover fowl with water, add carrot, onion, celery, bay leaf, pepper- corns, and salt. Bring quickly to boiling point and simmer until meat is tender. Chop meat fine. Reduce stock to 34 cup, cool, remove fat, reheat, and add soaked gelatine. Add to meat and sea- son. Pack solidly in buttered or oiled molds. Chill. Slice. Serve with Sauterne Jelly (p. 559), beaten with fork until light. Serves 6. CHICKEN AND ALMOND MOUSSE

Boston Cooking-School cook book