Set away in a cool place until time for cooking. Treat the small fillets in the same way, 352 MISS PARLOA'S KITCHEN COMPANION. using, however, red tongue instead of truffles. Now make the liver force-meat (see chapter on " Garnishes "), and put it into a small, plain border-mould which has been well buttered. Put this away until time for cooking. Cut seven slices of tongue into the shape of fillets. Put these away also. Make the supreme sauce. Open the mushrooms. Chop the remainder of the truffles rather fine. Half an hour before serving-time put the mould of force-meat into a deep pan with hot water enough to reach two-thirds the height of the mould. Cover with buttered paper, and place in a moderate oven. When it has been in the oven for ten minutes, open the door. Have three or four table-spoonfuls of butter melted ; take the papers from the fillets, and then baste with the melted butter. Eeplace the papers, and put the frying- pans into the oven with the force-meat. Cook twenty minutes, keeping the oven door open all the time. While these are cooking, put the pieces of tongue into a small stew-pan, with half the glaze and half a gill of consomme, and cook for ten minutes. Put the mush- rooms into another stew-pan with the remainder of the consomme", and simmer for ten minutes. Reserve one gill of the supreme sauce, and put the chopped truffles into the remainder. Strain the consomme from the mushrooms, saving it for sauces, and put the mushrooms with the sauce. Drain the butter from the fillets. Re- move the papers, and put half of the gill of reserved sauce over each pan of fillets. Cook this on top of the stove for four minutes, being careful not to let it get so hot that the sauce will boil. While this is cooking, turn the border of force-meat on a large flat dish. Pour the consomme from the pieces of tongue, and add the re- mainder of the glaze to them. Arrange the large fillets and the tongue alternately around this border. Pour the sauce and mushrooms into the centre of the border, and then arrange the minion fillets on the top. Serve at once. ENTREES. 353 TIMBALES. Timbales are made in many ways. When prepared for entrees they can be made wholly of meat or fish ; or they may be a combination of meat and some form of macaroni ; or, again, of pastry and some rich ragout of meat or fish. The most popular are those made with force-meat and a rich ragout, or a combination of force- meat, macaroni, and a ragout. In sweet dishes the timbale may be a crust of pastry, or a fancy cake filled with fruit or cream. Eules will be given for the best timbales for entrees. As force-meat will enter largely into these preparations, the directions for making force-meat, in the chapter on " Garnishes," should be read carefully. Timbales are made in very small moulds, holding from half a gill to a gill ; or in one large mould. Where time is of great value, the large mould is the best to use. It makes a very effective dish when handsomely decorated. A charlotte-russe mould may be used for these large timbales.

AI-modernized reading of the original text

Set away in a cool place until time for cooking. Treat the small fillets in the same way, using, however, red tongue instead of truffles. Now make the liver force-meat (see chapter on " Garnishes "), and put it into a small, plain border-mould which has been well buttered. Put this away until time for cooking. Cut seven slices of tongue into the shape of fillets. Put these away also. Make the supreme sauce. Open the mushrooms. Chop the remainder of the truffles rather fine. Half an hour before serving-time put the mould of force-meat into a deep pan with hot water enough to reach two-thirds the height of the mould. Cover with buttered paper, and place in a moderate oven. When it has been in the oven for ten minutes, open the door. Have three or four table-spoonfuls of butter melted ; take the papers from the fillets, and then baste with the melted butter. Replace the papers, and put the frying-pans into the oven with the force-meat. Cook twenty minutes, keeping the oven door open all the time. While these are cooking, put the pieces of tongue into a small stew-pan, with half the glaze and half a gill of consomme, and cook for ten minutes. Put the mushrooms into another stew-pan with the remainder of the consomme, and simmer for ten minutes. Reserve one gill of the supreme sauce, and put the chopped truffles into the remainder. Strain the consomme from the mushrooms, saving it for sauces, and put the mushrooms with the sauce. Drain the butter from the fillets. Remove the papers, and put half of the gill of reserved sauce over each pan of fillets. Cook this on top of the stove for four minutes, being careful not to let it get so hot that the sauce will boil. While this is cooking, turn the border of force-meat on a large flat dish. Pour the consomme from the pieces of tongue, and add the remainder of the glaze to them. Arrange the large fillets and the tongue alternately around this border. Pour the sauce and mushrooms into the centre of the border, and then arrange the minion fillets on the top. Serve at once. TIMBALES. Timbales are made in many ways. When prepared for entrees they can be made wholly of meat or fish ; or they may be a combination of meat and some form of macaroni ; or, again, of pastry and some rich ragout of meat or fish. The most popular are those made with force-meat and a rich ragout, or a combination of forcemeat, macaroni, and a ragout. In sweet dishes the timbale may be a crust of pastry, or a fancy cake filled with fruit or cream. Rules will be given for the best timbales for entrees. As force-meat will enter largely into these preparations, the directions for making force-meat, in the chapter on " Garnishes," should be read carefully. Timbales are made in very small moulds, holding from half a gill to a gill ; or in one large mould. Where time is of great value, the large mould is the best to use. It makes a very effective dish when handsomely decorated. A charlotte-russe mould may be used for these large timbales.

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