Timbals Of Egg Plant, Mackay Style

No. 1676. - Peel half a dozen small Egg plants and cut them lengthwise in six pieces. Trim each piece so as to have them all alike, put them in a bowl and season them with salt. Then cover them and one hour later drain off the water and dry them on a napkin. Put a piece of butter in a flat saucepan, and when it is melted add the Egg plant, fry it lightly and then drain it on a napkin. When it is cold arrange it in a buttered Timbal mould so as to cover the sides and bottom of the mould. Have the following preparation ready to put with this: Peel two Egg plants, cut them in slices, flour them and fry them lightly in clarified butter on both sides; then drain them on a napkin. Cut two braised fillets of mutton in very small pieces, put them in a saucepan and add four spoonfuls of cooked fine herbs and two of fresh bread crumbs. Season with salt and pepper and add the yolks of two raw eggs. Mix the whole well together, then put a layer of this stuffing in the mould and then a layer of the fried Egg plant, continuing in this way until the mould is filled. Cover it with a buttered paper cover and bake it in a moderate oven for half an hour. When ready for use turn the mould on to the dish, remove it carefully and glaze the Timbal with a reduced Madeira wine sauce. Serve a brown Italian sauce separate.

Timbal Of Sauerkraut, German Style

No. 1677. - Cook one pound of sauerkraut with half a pound of parboiled lean salt pork and, when they are three-quarters done, drain them in a colander and allow them to get cold.

Prepare a Timbal mould and line it with a pate' paste. Put a layer of sausage meat mixed with fine herbs, in the bottom; then put a layer of sauerkraut on that with a few thin slices of the above pork and some slices of fresh fillet of pork over it. Continue doing this until the mould is full. Over this put a layer of pate paste to close the top tightly and place a buttered paper cover over it. Set the mould in a moderate oven to bake slowly for one hour and a half. Then remove the paper cover, turn the Timbal over on a dish and remove the mould. Make a hole in the centre of the Timbal and put in a few spoonfuls of Madeira wine sauce.

Small Vegetable Pates, French Style

No. 1678. - Cut one onion in small pieces one quarter of an inch square, and put it in a saucepan with a piece of butter. Fry it lightly, and then add one carrot and one turnip cut in small square pieces, the white part of a stalk of celery, half of a parsnip, and a little cabbage cut in fine shreds. Fry this mixture lightly for a few minutes, not letting it get browned. Then season it with salt, pepper, and a pinch of sugar, and moisten it with just enough broth to cook it. Let it cook until the moisture is reduced to a glaze, and then add a soup-spoonful of reduced Allemande or Cream sauce, arid some finely-chopped parsley. Then set it aside to get cold.

Now roll out some puff paste on the table as you would do when making pies, and with a three-inch round granulated cutter cut out some pieces. Wet the border of each, put some of the above stuffing in the center, and then place one of the round pieces of puff paste on top to cover each one. Press the edges close together, and put them on a buttered and floured pan. Now baste them with the yolks of eggs, diluted with water, and bake them in a hot oven. Serve them on a napkin.