This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Garnish bottom of buttered timbale moulds with thin slices of truffle, cut in fancy shapes. Line moulds with Chicken Forcemeat II (see The Boston Cooking-School Cook Book, p. 150). Fill centres with creamed mushrooms and cover with forcemeat. Set in pan of hot water, cover with buttered paper and bake until firm. Remove to serving dish, pour around one cup cream sauce, to which has been added one tablespoon Madeira wine, and garnish with sprigs of parsley.
Chicken and Mushroom Timbales. - Page 230.
1 cup chopped cooked chicken 1/2 cup chopped cooked chicken livers Yolks 3 eggs 3 tablespoons white wine.
1 teaspoon salt ¼ teaspoon paprika 1/8 teaspoon salt 1/2 cup heavy cream Whites 3 eggs.
Mix chicken and livers and pound in a mortar, adding gradually yolks of eggs slightly beaten, and white wine. When thoroughly blended, add seasonings, heavy cream, beaten until stiff, and whites of eggs, beaten until stiff. Turn into buttered timbale moulds, set in pan of hot water, cover with buttered paper and bake until firm.
Remove from moulds and arrange around Creamed Mushrooms (see p. 170) to which has been added one tablespoon Sherry wine.
1 cup stale bread crumbs.
1 cup milk.
4 tablespoons butter.
1 cup chopped cooked ham.
1/2 teaspoon salt 1/8 teaspoon pepper Whites 2 eggs 2 hard-boiled eggs.
Cook bread crumbs and milk until of the consistency of a smooth paste. Add butter, ham, salt and pepper; then cut and fold in whites of eggs, beaten until stiff. Fill buttered individual moulds two-thirds full of mixture. Set in pan of hot water, cover with buttered paper and bake in a moderate oven until firm, the time required being about twenty minutes. Turn on a hot serving dish and garnish with slices of hard-boiled eggs and sprigs of parsley.
¾ cup cold water 1/3 cup heavy cream 2 1/2 tablespoons melted butter.
Beat eggs slightly and add remaining ingredients. Strain into buttered individual moulds, set in pan of hot water and bake until firm. Remove to hot serving dish, pour around Bread Sauce (see p. 155) and garnish with parsley.