No. 95. Timballo alla Romana

Ingredients: Cold fowl» game, or sweetbread, butter, lard, flour, Parmesan, truffles, macaroni, onions, cream.

Make a light paste of two ounces of butter, two of lard, and half a pound of flour, and put it in the larder for two hours. In the meantime boil a little macaroni and let it get cold, then line a plain mould with the paste, and fill it with bits of cut-up fowl, or game, or sweetbread, bits of truffle cut in small dice, grated Parmesan, and a little chopped onion. Put these ingredients in alternately, and after each layer add enough cream to moisten. Fill the mould quite full, then roll out a thin paste for the top and press it well together at the edges to keep the cream from boiling out. Bake it in a moderate oven for an hour and a half, turn it out of the mould, and serve with a rich brown sauce. Decorate the top with bits of red tongue and truffles cut into shapes or with a little chopped pis-tacchio nut.

No. 96. Timballo alla Lombarda

Ingredients: Macaroni, fowl or game, eggs, stock, Veluté sauce (No. 2), tongue, butter, truffles.

Butter a smooth mould, then boil some macaroni, but take care that it is in long pieces. When cold, take the longest bits and line the bottom of the mould, making the macaroni go in circles; and when you come to the end of one piece, join on the next as closely as possible until the whole mould is lined; paint it over now and then with white of egg beaten up;

129 1 then mask. the whole inside with a thin layer of forcemeat of fowl, which should also be put on with white of egg to make it adhere; then cut up the bits of macaroni which remain, warm them up in some good fowl stock and Veluté sauce much reduced, a little melted butter, some bits of truffle cut into dice, tongue, fowl, or game also cut up in pieces. When the mould is full, put on another layer of forcemeat, steam for an hour, then turn out and serve with a very good brown sauce.

No. 97. Lingua alla Visconti (Tongue)

Ingredients: Tongue, glaze, bread, spinach, white grapes, port.

Soak a smoked tongue in fresh water for forty-eight hours, then boil it till it is tender. Peel off the skin, cut the tongue in rather thick slices, and glaze them. Prepare an oval border of fried bread, cover it with spinach about two inches thick, and on this arrange the slices of tongue. Fill in the centre of the dish with white grapes cooked in port or muscat.

No. 98. Lingua di Manzo ai Citriuoli (Tongue with Cucumber)

Ingredients: Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal, carrots, onions, thyme, bay leaves, cloves, stock.

Gently boil an ox tongue until you can peel off the skin, then lard it, season it with salt, pepper, nutmeg, and chopped parsley, and boil it with some bits of bacon, ham, veal, a carrot, an onion, two bay leaves, thyme and two cloves. Pour some good stock over it and let it simmer gently until it is cooked. Put the tongue on a dish and garnish it with slices of fried cucumber. Boil the cucumber for two minutes before you fry it, to take away the bitter taste. Serve the tongue with a sauce piquante, made with one dessert-spoonful of New Century sauce to a quarter pint of good Espagnole sauce (No. 1).

No. 99. Lingue di Cas-trato alla Cuciniera (Sheep's Tongues)

Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice, eggs, butter, flour. °Cook three or four sheep's tongues in good stock, and add some slices of bacon, bits of beef, two onions, a bunch of herbs, and a pinch of spice. Let them get cold, flour them and mask them with egg beaten up and fry quickly in butter. Serve with Italian sauce (No. 6).

No. 100. LinguediVitello all' Italiana (Calves' Tongues)

Ingredients: Calves' tongues, salt, butter, stock, water, glaze, potatoes, ham, truffles, sauce piquante.

Rub a good handful of salt into two or three calves' tongues and leave them for twenty-four hours, then wash off all the salt and soak them in fresh water for two hours. Stew them gently till tender, take them out, skin and braize them in butter and good stock for half an hour. Let them get cold and cut them into slices about half an inch thick; put the slices into a buttered sauté-pan and cover them with a good thick glaze; let them get quite hot and then arrange them on a border of potatoes and garnish each slice with round shapes of cooked ham and truffle. Fill the centre with any vegetables you like; fried cucumber is excellent, but if you use it do not forget to boil it for five minutes before you fry it to take away the bitter taste. Serve with a sauce piquante (No. 10, or No. 226).