Pastry Timbale

Make a paste, using to one pound of flour three quarters of a pound of butter, four yolks, one half teaspoonful of salt, and one and a half cups of water. Work it well, roll it one quarter of an inch thick, cover, and set it aside for one hour. Butter a timbale-mold, and line it with the paste. If ornamentation is wanted, cut some noodle paste into fancy forms. Arrange the pieces in some design on the bottom and sides of the mold, and brush them with a little water before putting in the paste. With a cutter or knife stamp out a circle in the paste on the bottom of the mold, but do not remove it. Then with a buttered paper cover the whole inside surface of the paste. Fill the center with flour. Cover the top with buttered paper, buttered side up; then a layer of paste, and press it to the paste of the sides. Set it aside for half an hour. Bake it in a hot oven for fifty-minutes. Unmold, take off the circle which was cut in the paste; remove the paper and flour. Brush the timbale all over, inside and out, with yolk of egg, and place it in the oven to brown. Fill it with salpicon.

Potato And Fish Timbale

(For Luncheon Or Breakfast)

Butter a plain mold. Sprinkle it with white bread-crumbs. Fill it with mashed potato which has been seasoned and mixed with two or more egg yolks and some grated cheese. Bake it for forty minutes in a moderate oven. With a pointed knife cut around the top one and a half inches from the edges; lift off the piece, and with a spoon scoop out the potato, leaving a lining one and a half inches thick. Brush the inside with egg, and place it again in the oven to dry and brown. Fill the center with creamed fish; replace the top piece, and fill the cut with potato so as to confine the fish. Place a dish over the top, invert the mold, and let it stand a few minutes. It will then come out of the mold. Serve with a white sauce.

Vol Au Vent

Prepare a puff paste (see page 458). Roll it one and a half inches thick. Cut a circle six to six and a half inches in diameter, using as guide a pie-tin or cardboard, if a regular cutter is not at hand. Place it with care on a baking-tin, and cut a smaller circle around the top, one and a half inches from the edge, and two thirds through the paste. Paint over the top with yolk of egg, and bake it in a hot oven for thirty minutes, Do not open the oven door for the first fifteen minutes. When baked, lift off the inside circle. Cut out the uncooked paste, paint it over with white of egg, and place it again in the oven to brown. Keep the crust hot until ready to serve. Then fill with salpicon, and replace the cover, or small circle of paste.


Prepare patty shells as directed in puff paste receipt (page 460). Fill them with oysters (see page 134), with lobster (see page 140), or with any salpicon.


Roll puff paste one eighth of an inch thick. Place on it at intervals of three inches from the edge and five inches apart, a teaspoonful of salpicon, or of creamed minced meat. Moisten with a wet brush the paste, and fold it over the balls of meat. With the finger press the paste together lightly around the meat, inclosing it like a small pie. Then with a patty or biscuit-cutter stamp out the rissoles in shape of half-circles, the ball of meat being on the straight side, and a border of paste an inch or more wide on the rounded side. Egg and bread-crumb them or not, and fry in hot fat. Serve on a folded napkin.