Egg Timbales

Beat 4 eggs slightly, mix with 1 cup chicken or veal stock, or milk or cream, season with few drops onion juice. 1/4 teaspoon salt, a very little celery, salt and paprika and 1 tablespoon chopped parsley; pour mixture into small buttered timbale moulds; set in pan of hot water, cover and cook in oven until firm in center. Serve with tomato or cream sauce. - Mrs. Jared Morse

Corn Timbale

Grate corn from cob and for each cupful mix in unbeaten whites of 3 eggs, 1 small teaspoon salt, 1 saltspoon white pepper, 1/2 cup sweet cream whipped slightly, dust buttered timbale mould very thickly with chopped parsley, fill mould with the mixture and cook in oven 25 minutes.

Serve in a nest of parsley with slices of broiled tomatoes.

Cheese Timbale

Make a sauce with 2 tablespoons each of butter and flour, 1/2 cup thin cream and 1/2 cup white stock. Melt in this 1/2. lb. grated cheese, add a dash of salt and paprika, and pour over 3 whole eggs and the yolks of 4, beaten until a spoonful can be taken up. Turn into buttered timbale moulds and bake standing in a pan of hot water (the water should not boil) until the centers are firm.

Serve hot with tomato sauce.

Chicken Timbales

The white meat of 1 uncooked chicken chopped very fine. 1 tablespoon butter rubbed with the chicken to a cream, add a little red and white pepper and a little grated lemon peel, then 1 pint cream put in little by little, rubbing all till very thick. Then add 4 eggs well whipped and stirred slowly into the rest and lastly a little salt.

Cover the bottom of individual moulds with 2 thin slices of truffles. Fill the moulds just half full. Have a pan of boiling water ready and stand the moulds in the water which must only come half way up the moulds.

Boil 15 minutes.

Fish Timbales

1 lb. halibut

1 green pepper, chopped very fine 1 onion, chopped very fine

1 cup celery, chopped very fine 1 egg, yolk and white beaten separately

Boil the halibut until done and pick up in very fine pieces. Add the pepper, celery, onion and yolk of egg. Mix this with a white sauce made of 1 cup cream, butter and flour to thicken, and at the last add the white of egg, well beaten.

Steam in small moulds or a ring mould for 1/2 hour and serve with Hollandaise sauce.

If ring mould is used fill center with sliced cucumbers.

Halibut Timbales

1 lb. halibut

1/3 cup thick cream

3/4 teaspoon salt

Few grains cayenne 1 1/2 teaspoons onion juice Whites 3 eggs

Cook halibut in boiling salted water, drain, rub through a sieve, season with salt, cayenne, lemon juice and cream beaten stiff, then whites of eggs beaten. Turn into small buttered moulds and bake in moderate oven; surround moulds with water and cover with paper; bake 20 minutes. Serve with Normandy sauce.