Oatmeal Timbale With Cream Sauce Bread And Butter Currant Telly

Tea

Oatmeal Timbale With Cream Sauce

Pour leftover oatmeal into timbale or custard cups; when cold, turn them out, scoop out the centers, leaving a wall 1/2 inch thick, mix a little cold chopped meat - the meat and stuffing left from the flank of Tuesday's dinner - with the oatmeal; moisten with gravy or water, refill the centers and place them in a hot oven until thoroughly hot. Serve with 1 c medium Cream Sauce (p. 38). Other leftover breakfast foods may be used in the same way.

Preparing The Meal

The timbales should be molded the day before from the leftover oatmeal. Prepare and add the meat 1/2 h before lunch. While baking make the Cream Sauce and tea. Serve the lunch.