This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Timbales are entrees which are moulded and cooked in cases, or the term is applied to pastry preparations which are cooked in the shape of cases.
The moulded timbale preparations may be savory or sweet. They may be prepared from a mixture which resembles a custard, or a souffle, or a croquette mixture.
To shape the timbale mixture a mould is well-buttered, then lined with sifted crumbs.
The timbale is steamed or baked in the mould or turned from the mould and egged, crumbed and fried as a croquette.
The timbale is always turned from the mould and usually served hot with a white, brown or tomato sauce, peas, mushrooms or other garnish, and an accompaniment of crisp bread.
Swedish Timbales - The timbales in the form of a pastry preparation most commonly used are the Swedish timbales. These are very thin batters which must be perfectly smooth and are cooked very quickly on hot irons until they are brown and crisp.
The timbale irons are round, long or heart-shaped, often with a fluted surface. They are very heavy and hold a sreat deal of heat. They have a long handle to prevent burning of the hand while cooking.
The irons should be kept perfectly smooth and clean and put away well-greased and wrapped in tissue paper.
3/4 cup flour 1/2 teaspoon salt
1 tablespoon olive oil or melted butter
Sift the dry ingredients. Add the milk gradually, then the slightly beaten egg, and the oil; stir well, but do not beat; strain the mixture into a cup. Heat the timbale iron in fat which is hot enough to brown a cube of bread in one minute. The fat should be deep enough to cover the iron. When hot, dip the iron three-fourths into the batter, and then into the hot fat. Cook the timbale until a delicate brown; remove from the iron, and drain on brown paper. See - Cooking in fats. Serves 30 to 40.