Put a pound of flour on the slab, make a hole in the middle of it, into which pour a little water, three or four spoonfuls of oil, a quarter of a pound of butter, the yolks of two eggs, and a pinch of salt; knead these ingredients thoroughly into the flour, until it becomes a tolerably firm paste; roll it out to nearly half an inch in thickness, line one large, or several small plain round moulds, with this paste; let the moulds be well buttered, and the paste come about half an inch above the top of the mould; fill your timbale with any farce, or ragout, you think proper, cover it with a layer of paste, pressing the edges together; bake it, and when done, turn the timbale on a dish, make a hole, pour in some rich sauce or gravy, and serve.