1/2 cup each minced nutmese and trumese 1 cup soft white bread crumbs

1/2 cup milk

5 tablespns. heavy cream whites of five eggs

Put the bread crumbs and milk in a sauce pan or double boiler over the fire, stir until smooth. Remove from the fire, cool, add trumese and nutmese which have been rubbed to a cream together. Stir all very smooth. Add salt and cream and rub through a fine colander. Chop in the stiffly-beaten whites of eggs. Put into small timbale molds which have rounds of buttered paper in the bottom, decorated with truffles or not. Set in pan of hot (not boiling) water. Cover with oiled paper and bake in moderate oven about 20 m., or until firm in the center. Remove molds from water, carefully. Let stand a moment. Invert on to thin rounds of toast and place in center of chop tray or platter. Surround with tiny molds of jelly, button mushrooms, green peas, or small spoonfuls of thick cream sauce, according to the sauce to be served with them, whether a cream or creamed mushroom sauce.

Trumese alone may be used for the timbales.