Timbales
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Timbales
Swedish Timbales
3/4 cup flour 1/2 teaspoon salt 1 teaspoon sugar
1/2 cup milk
1 egg
Mix dry ingredients, add milk gradually, and beaten egg; then add olive oil. Shape, using a hot timbale iron, fry in deep fat until crisp and brown; take from iron and invert on brown paper to drain.
To Heat Timbale Iron. Heat fat until nearly hot enough to fry uncooked mixtures. Put iron into hot fat, having fat deep enough to more than cover it, and let stand until heated. The only way of knowing when iron is of right temperature is to take it from fat, shake what fat may drip from it, lower in batter to three-fourths its depth, raise from batter, then immerse in hot fat. If batter does not cling to iron, or drops from iron as soon as immersed in fat, it is either too hot or not sufficiently heated.
To Form Timbales. Turn timbale batter into a cup. Lower hot iron into cup, taking care that batter covers iron to only three-fourths its depth. When immersed in fat, mixture will rise to top of iron, and when crisp and brown may be easily slipped off. If too much batter is used, in cooking it will rise over top of iron, and in order to remove timbale it must be cut around with a sharp knife close to top of iron. If the cases are soft rather than crisp, batter is too thick and must be diluted with milk.
Fill cases with Creamed Oysters, Chicken, Sweetbreads, or Chicken and Sweetbreads in combination with Mushrooms.
Bunuelos
Use recipe for and fry same as Swedish Timbales, using a Bunuelos iron. Serve with cooked fruit and with or without whipped cream sweetened and flavored.
Strawberry Baskets
Fry Swedish Timbales, making cases one inch deep. Fill with selected strawberries, sprinkled with powdered sugar. Serve as a first course at a ladies' luncheon.
Rice Timbales
Pack hot boiled rice in slightly buttered small tin moulds. Let stand in hot water ten minutes. Use as a garnish for curried meat, fricassee, or boiled fowl.
Macaroni Timbales
Line slightly buttered Dario moulds with boiled macaroni. Cut strips the length of height of mould,, and place closely together around inside of mould. Fill with Chicken, or Salmon Force-meat. Put in a pan, half surround with hot water, cover with buttered paper, and bake thirty minutes in a moderate oven. Serve with Lobster, Bechamel, or Hollan-daise Sauce I.
Spaghetti Timbales
Line bottom and sides of slightly buttered Dario moulds with long strips of boiled spaghetti coiled around the inside. Fill and bake same as Macaroni Timbales.
Pimento Timbales
Line small timbale moulds with canned pimentoes. Fill with Chicken Timbale II mixture (see p. 366), and bake until firm. Remove from moulds, insert a sprig of parsley in top of each, and serve with
Brown Mushroom Sauce
3 tablespoons butter Few drops onion juice 3 1/2 tablespoons flour 1 cup cream
1/2 lb. mushrooms
1 teaspoon beef extract
Salt
Paprika
Melt butter, add onion juice, and cook until slightly browned; then add flour and continue the browning. Pour on, gradually, while stirring constantly, the cream. Clean mushrooms, peal caps, cut in slices lengthwise, and saute in butter five minutes. Break stems in pieces, cover with cold water, and cook slowly until liquor is reduced to one-third cup; then strain. Dissolve beef extract in mushroom liquor. Add to sauce, and season with salt and paprika. Just before serving, add sauted caps.
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