Miss Parloa's kitchen companion

stable when turned out on a dish. Place the moulds in a deep pan, and pour enough warm water into the pan to come almost to the rims o.f the moulds. Cover the tops of the moulds with buttered paper, and set the pan in a very moderate oven for twenty-five minutes. Everything depends upon the slow cooking. At serving-time turn the timbales out on a warm dish, and pour Bechamel cream sauce or Bechamel yellow sauce around them ; or serve on a napkin. Sweetbread Timbales. Make the white chicken force-meat (see chapter on "Garnishes"). Make a filling with one large sweetbread or a pair of small ones, — there should be a halfpint when it is cut into dice, — three table-spoonfuls of chopped mushrooms, a scant half-pint of cream, one table-spoonful of flour, one teaspoonful of butter, half a teaspoon ful of salt, one-eighth of a teaspoonful of white pepper, and one-fourth of a teaspoonful of onion juice. Clean the sweetbreads, and then boil them in slightly salted water, for twenty minutes. Take them from the boiling water, and put them into a bowl of cold water for ten minutes. When they are perfectly cold, cut them into dice. Add the chopped mushrooms to them. Mix four table-spoonfuls of the cream with the flour. Put the balance of the cream into a small saucepan on the stove. When the cream boils, add the flour, pouring in slowly and stirring from the bottom all the time. When this boils, add the sweetbreads, mushrooms, and seasoning. Simmer for five minutes; then add the butter, and take from the fire. Decorate six moulds with truffles, and then line with the force-meat, the same as directed for chicken timbales. Nearly fill the moulds with the sweetbread preparation. Cover with forcemeat, and cook as directed for chicken timbales. Serve with supreme or Bechamel sauce. This may be made in one large mould ; in which case use a pint-and-a-half charlotte mould. Use the same amount of force-meat, but three times as much filling. Timbale a la Financiere. Make four times the rule of chicken force-meat (white meat is best, but the dark will do). Make half a pint of the force-meat into quenelles, shaping them in teaspoons. Poach these, and put them aside for the ragout. Now make a financiere ragout. Butter a charlotte mould that will hold about a quart ; line the bottom and sides with the force-meat, having it about an inch thick. Fill this with the ragout, leaving a space about an inch deep at the top. Cover with the remainder of the force-meat, having it perfectly smooth and level on top. Cover the surface with buttered paper. Put the mould into a deep pan, with boiling water coming to within an inch of the top. Put into the oven, and cook with the door open for three-quarters of an hour. At serving-time turn on to a warm dish, and gently raise the mould. Pour financiere sauce round it, and serve at once. Spaghetti Timbales. Use the same materials as for chicken tim bales, also three ounces of spaghetti. Have the force-meat and filling ready. Put two quarts of boiling water and one table-spoonful of salt into a fish-kettle if you have one ; if not, put half the amount of water and salt into a large milk-pan. Lay the spaghetti in this, being careful not to break it. Boil gently for ten minutes. Pour off the water, and cover with cold water. Spread a clean towel