Line a well oiled mold 1/2 - 1 inch deep (according to size of mold) with hot cooked rice. Fill nearly to top with mixture of Elsa's roll, spread rice over top. Cover with oiled lid and steam 1/2 - 3/4 of an hour. Serve with sauce 8, 12, 36 or 48, or any desired sauce.
Hot hominy grits (which have been cooked 2-3 hrs. in double boiler in proportion of 1 cup of grits to 3 of water) may be used in place of rice; also cold boiled macaroni chopped fine, with 1 egg added to each pint of macaroni.
1/4 cup raw nut butter 1/4 teaspn. powdered bay leaf 1/2 teaspn. powdered sage 1/2 - 3/4 teaspn. salt
The nut butter may be omitted and 2 cups of stale (1 1/4 dry) crumbs used. Use the crust as well as the center of the loaf of bread. Soak crumbs in the water until soft, then stir over the fire until smooth and dry enough to leave the sides of the pan. Remove from the fire, add trumese chopped fine, bay leaf, sage, salt, nut butter and yolks of eggs. Beat until well mixed and if convenient rub through a fine colander, then add the whites of the eggs beaten a little. Press into a well oiled mold, which may have been garnished with truffles, and steam 1 1/2 hour. Let stand a moment after taking from the steamer, then invert upon the center of the platter. Serve with Boundary Castle sauce, which is the crowning feature of the dish.
The timbales may be made in a round mold, or in individual molds and served on a chop tray. Omit herbs if preferred. If truffles are used for garnishing, the cuttings may chopped and added to the loaf.
This is one of the simplest and most convenient preparations, and is as delicious as it is convenient.
2 cups minced trumese 1/8 - 1/4 cup of oil or melted butter
2 cups boiled or steamed rice salt
Mix the ingredients thoroughly and put into a timbale mold or brick shaped bread tin, a covered can, or individual molds; steam, or bake in pan of water (covered until the last) 3/4 - 1 1/2 hour according to size of loaf. Serve with creamed celery, peas, some of the mushroom sauces, a plain cream or any desired sauce.
Partly fill buttered timbale mold, round or oblong, with hot, nicely cooked rice. Unmold on to tray or platter, surround with slices of broiled trumese standing against the sides of the mold. Pour a little drawn butter around on the dish, and lay clusters of cooked asparagus tips around the edge. Serve with plenty of the sauce. Sauce may be flavored with onion and parsley.