Cut a slice from the stem end of parboiled green peppers and remove seeds; then cut in thin strips, by working around and around the pepper, using the scissors. Line the sides of buttered timbale moulds with the pepper, by coiling it around and around, and fill with the following mixture: Peel and chop mushroom caps; there should be one-fourth cup. Add one tablespoon butter and one tablespoon flour, and stir until well blended; then pour on gradually one-fourth cup cream. Bring to the boiling point, beat in the yolks of two eggs, one at a time, and fold in the whites of two eggs, beaten until stiff. Season with one-half teaspoon salt, one-eighth teaspoon pepper and a few grains paprika.

Lining of Mould for Tratmore Timbales.

Lining of Mould for Tratmore Timbales.- Page 231.

Traymore Timbales.

Traymore Timbales. - Page 231.

Place timbales in pan of hot water, cover with buttered paper and bake until firm. Remove to serving dish on circular pieces of sauted bread, garnish top of each with a sauted mushroom cap and pour around.

Traymore Sauce

Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup, each, chicken stock and cream. Bring to the boiling point and add one-half teaspoon beef extract, one-half teaspoon salt and a few grains pepper.