Timbales. — So named from timbale,
a metal cup, because they are generally
made in plain moulds, either round
or oval. They are excellent and
pretty, but require both care and
practice to make them properly. The
outer case may be constructed of short
paste, macaroni, rice, cream force-
meats, or quenelle force-meats, and
they may be filled with any richly
flavored meat, fish, fowl, or game.
The pastry fining is omitted when
cream force-meats and quenelle force-
meats are used. For these the dariole
moulds are well buttered and then
fined <vith truffles, tongue, pistachios,
etc., cut into fanciful shapes. The
moulds are further fined by the force-
meat and then filled up with salpi-
cons or other force - meats. When
filled they are ready for poaching —
that is, the moulds are placed in a pan
of boiling water to half the height of
the moulds. Draw from the fire at
once and place pan with the moulds
in a slack oven. Do not let the wa-
ter boil. Keep in the oven for ten
or fifteen minutes, if the moulds are
small ; for twenty or twenty-five min-
utes if a large mould is used. Un-
mould on the dish on which they are
to be served.
Cream Force-meat for Timbales. —
Scrape the white meat of chicken or
turkey to remove the sinews. Pound
the meat in a mortar, adding gradu-
ally the white, of an egg, until it is
a smooth paste. Strain this paste
through a puree sieve, season the meat
pulp with salt and pepper, place the
pan on a block of ice, and stir in gradu-
ally a cupful of cream. Beat this with
a whip. To know when it is done,
drop a little of the paste into hot (not
boiling) water. If at the end of ten
minutes the sample when cut through
is smooth and firm the paste is ready
for the mould. If the paste is too thick,
thin with cream ; if too thin, add a little
whipped white of an egg. Keep in a
cold place until used.
Quenelle Force-meats are prepared
in the same way as cream force-meats,
excepting that one - half as much
panada as of meat putp is mixed in
and a little butter is added.
Timbale, Chicken. — Make a cream
force-meat and fill the timbales with
salpicon of chicken. To make this
take a pint of cooked chicken cut into
very small dice. Take half a pint
of cream and bring it to a boil, add
to this half a pint of unboiled cream
into which a heaping table-spoonful
of flour has been stirred into a paste.
Let the pint of mixed cream and flour
boil one or two minutes, then add the
pint of chicken, half a cupful of mush-
rooms cut into small dice, with a little
salt and pepper as seasoning. Fill
the moulds with this and on the top
cover with cream force-meat, keeping
the top level. Then poach as directed
above.
Timbale of Macaroni. — Put x/i lb. ✪ Macaroni Timbale
Page 434 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Timbales. — So named from timbale, a metal cup, because they are generally made in plain moulds, either round or oval. They are excellent and pretty, but require both care and practice to make them properly. The outer case may be constructed of short paste, macaroni, rice, cream forcemeats, or quenelle force-meats, and they may be filled with any richly flavored meat, fish, fowl, or game. The pastry fining is omitted when cream force-meats and quenelle forcemeats are used. For these the dariole moulds are well buttered and then fined with truffles, tongue, pistachios, etc., cut into fanciful shapes. The moulds are further fined by the forcemeat and then filled up with salpicons or other force - meats. When filled they are ready for poaching — that is, the moulds are placed in a pan of boiling water to half the height of the moulds. Draw from the fire at once and place pan with the moulds in a slack oven. Do not let the water boil. Keep in the oven for ten or fifteen minutes, if the moulds are small ; for twenty or twenty-five minutes if a large mould is used. Unmould on the dish on which they are to be served.
Cream Force-meat for Timbales. — Scrape the white meat of chicken or turkey to remove the sinews. Pound the meat in a mortar, adding gradually the white, of an egg, until it is a smooth paste. Strain this paste through a puree sieve, season the meat pulp with salt and pepper, place the pan on a block of ice, and stir in gradually a cupful of cream. Beat this with
a whip. To know when it is done, drop a little of the paste into hot (not boiling) water. If at the end of ten minutes the sample when cut through is smooth and firm the paste is ready for the mould. If the paste is too thick, thin with cream ; if too thin, add a little whipped white of an egg. Keep in a cold place until used.
Quenelle Force-meats are prepared in the same way as cream force-meats, excepting that one - half as much panada as of meat putp is mixed in and a little butter is added.
Timbale, Chicken. — Make a cream force-meat and fill the timbales with salpicon of chicken. To make this take a pint of cooked chicken cut into very small dice. Take half a pint of cream and bring it to a boil, add to this half a pint of unboiled cream into which a heaping table-spoonful of flour has been stirred into a paste. Let the pint of mixed cream and flour boil one or two minutes, then add the pint of chicken, half a cupful of mushrooms cut into small dice, with a little salt and pepper as seasoning. Fill the moulds with this and on the top cover with cream force-meat, keeping the top level. Then poach as directed above.
Timbale of Macaroni. — Put x/i lb.
Records on this page
Macaroni TimbaleTimbale, Chicken