Rub the mold well with butter; ornament it with truffle, tongue, ham, or hard-boiled egg. Cut the truffle, or other article used for the decoration, in very thin slices and stamp it into fancy shapes with a cutter, or cut it with a knife. Arrange the pieces in some design on the mold; they will stay in place if the mold is well buttered. Put in the forcemeat carefully with a knife, press it well against the sides to force out any air-bubbles, and have a care not to displace the decoration. If the tim-bale is to be filled with salpicon, make a layer of the forcemeat from a quarter to three quarters of an inch thick, according to the size of mold, using enough to give stability to the form when unmolded; make it a little thicker at the base than at the top and leave a smooth surface inside; fill it with the salpicon and cover the top with forcemeat, pressing from the sides towards the center; draw the knife across the top so it will be smooth and even, and stand straight and firm when unmolded. Stand the mold or molds in a pan of water, covering them one half or a little more. Cover them with a greased paper and let them poach in a slow oven ten to fifteen minutes for small, and twenty minutes for large molds. If the center feels firm to the touch they are done. The water must not be allowed to boil; slow cooking is necessary to have them tender. Let the molds stand a minute in the water, then invert on a cloth to let the moisture drain off, and unmold them on the dish on which they are to be served.
HINGED MOLD AND INDIVIDUAL TIMBALE MOLDS.
Cooked veal, chicken, game, sweetbreads, calf's brains, livers, fish, oysters, lobster, mushrooms, truffles, tongue, etc., when cut into dice and mixed with a rich sauce is called salpicon. It is used for filling timbales, vol-au-vent, patties, croustades, etc. It may also be served in paper boxes, or shells, or fontage cups. It may be made of one kind of meat, but is usually a mixture of two or more, with mushrooms and truffles. The meats are cut into small dice and warmed with a sauce which goes well with the meats used. The sauce must be reduced until quite thick, and enough of it used to make the mixture very creamy. For dark meat use an Espagnole, brown or mushroom sauce; for white meat, Bechamel, Allemande or Poulette sauce.
(Used For Oyster-Crabs, Salpicon, Creamed Sweetbreads, Etc).
Make a batter of one half cupful of flour, yolk of one egg, one quarter teaspoonful of salt, one tablespoonful of salad oil, and enough milk or water to make the batter thin. Let it stand for an hour or two. Beat it well together, and have the batter very smooth; strain it if there are any lumps. Have a pot of hot fat; place the fontage iron in the fat until it is thoroughly hot, then dip it in the batter, and hold it there a moment until a coating of batter has adhered; place it again in the hot fat until the cup is cooked a delicate color, and can be detached from the iron. Repeat the operation until all are made, and keep them in a warm dry place until used. This amount of batter will make twelve cups.
FONTAGE IRON AND CUPS. (SEE PAGE 300).