Line well-buttered individual molds with a cream forcemeat made of veal or chicken; fill the center with a forcemeat made of duck or any game. Cover the top with a white forcemeat, and smooth it off even with the mold. Poach them for ten minutes. Unmold, and let them cool; then cover with egg and fresh bread-crumbs, and fry in hot fat to an amber color. Serve with them an Espagnole or a brown sauce.
Cook until tender in salted water long pieces of spaghetti, or fine macaroni. Put it into the water slowly, and it can then be turned so it will not break. Lay the pieces straight on a napkin to cool. Butter well a dome-shaped mold. Wind the spaghetti around the mold, holding it in place, as you proceed, with a layer of forcemeat. Fill the center with boiled macaroni and cheese, mixed with a well-reduced Bechamel sauce; or fill the timbale with a salpicon of sweetbreads and mushrooms. Make the layer of forcemeat thick enough to give the timbale stability. Cover it with a greased paper, stand it in a pan of hot water, and poach in a slow oven for thirty minutes. This timbale may also be made in individual molds.
MACARONI TIMBALE. (SEE PAGE 302).
SPAGHETTI TIMBALES. (SEE PAGE 302).
(A Very Simple Luncheon Dish)
Boil in salted water large-sized macaroni. When cold cut it into pieces one quarter of an inch long, making rings. Butter a plain dome-shaped mold, and cover it with the rings. Fill the mold with minced uncooked chicken, turkey, or veal, mixed with cream sauce. Add three or four eggs to the creamed mince just before putting it into the mold. Unless the eggs are added, it will not have stiffuess enough to hold in shape. Cover the mold with a greased paper. Place it in a pan of hot water, and poach in a slow oven for thirty minutes.
This timbale may also be made of any cooked meat as follows: Put the meat through an "Enterprise" chopper. Make a sauce, using two tablespoonfuls each of butter and flour, a cupful of milk, and a cupful of stock. After the liquid is added to the roux put in a slice of onion and two dried mushrooms, one teaspoonful of salt, and one quarter teaspoonful pepper. Let it cook until a little thickened. Add half the strained sauce to the minced meat. Stir it over the fire until the meat is heated; remove from the fire, add two beaten eggs, and turn it into a a quart timbale mold, which is lined with macaroni in any of the forms given in illustrations. Cover the mold with a greased paper. Place it in a pan of hot water, and poach for twenty minutes. Serve the rest of the sauce with the cooked timbale.
HONEYCOMB TIMBALE. (SEE PAGE 302).
Take a half pound of uncooked halibut. Cut it into fine pieces, pound it in a mortar, and pass it through a sieve. Mix a cupful of white bread-crumbs with a half cupful of milk, and stir until it makes a smooth paste; remove it from the fire, add the fish pulp, a half teaspoonful of salt, and a dash of paprica. Then beat in lightly, a little at a time, the whipped whites of five eggs. Fill buttered timbale molds with the mixture, and place them in a pan of hot water in a moderate oven for twenty minutes. This will fill a quart mold, or eight individual molds. Serve with a white or with a tomato sauce.