Timbals Of Rice

No. 1320. - Cook three pounds of Rice as in Nos. 129S or 1299, having it somewhat firmer. Butter the Timbal or Charlotte moulds with clarified butter, and place them in a cool place to allow the butter to harden. (They may also be decorated with truffles, beef tongue or raspings of bread.) When the Rice is cool and the moulds are ready, line the moulds carefully with it, pressing it tightly together around the sides and bottom, but being careful not to disturb the decorations. Fill the centres with a garniture of meats or purees. (The Timbal is named after the garniture it is filled with.) Then cover the Timbals with a layer of Rice, smooth it evenly, and cover it with a buttered paper cover. Then set them in the oven to keep warm until ready for use. When ready to serve them, pass a knife between the mould and the Timbal to loosen it, and then turn it on to the dish it is to be served on.

Note. - When making large Timbals, the Rice should be from one-half to three-quarters of an inch thick in the mould; for small garnitures, from one-quarter to one-half of an inch will be sufficient.

Panade Op Rice Flour For Forced Meats

No. 1321. - Put one pint of white broth in a saucepan, and when it boils add one pint of Rice flour and a small piece of butter. Stir briskly with a wooden spoon while adding the flour, and continue stirring for five minutes, being careful to have the paste clear and smooth so it will not stick to either the saucepan or spoon. Then take it off of the fire, put it in a plate or earthen bowl, cover it with a buttered paper cover to prevent it from crusting, and let it get cold until needed.-

Note. - This Panade is superior to the others for any kind of forced meats, but it must always be used fresh. For other Panades, see Book on Sauces and Preparations for Forced Meats.

Rice Croquettes, Creole Style

No. 1322. - Cook two pounds of Rice as in No. 1289, having it somewhat firmer and drier. When cooked, take it off of the fire, and add a small piece of butter, six. ounces of grated Parmesan cheese, and a small garniture of mushrooms, beef tongue, truffles, and the breast of a roasted partridge, quail or chicken, all cut into small square pieces. Mix the whole thoroughly, and put it in a but-tered square tin pan, having the Rice about an inch deep. Smooth the top evenly, cover it with a buttered paper cover, and set it aside to get cold. When cold, cut out some pieces with a round cutter (the size of half a dollar), and roll them in grated Parmesan cheese. Dip them in beaten eggs, then roll them in fresh bread crumbs, and form them nicely. Fry them in hot lard until nicely colored, then drain them, and serve them on a napkin, with fried parsley to garnish the base.

Note. - When these Croquettes are used for garnitures, add the yolks of six raw eggs. When putting the above mixture to the Rice, roll them in any shape desired while the Rice is warm; then bread them, etc.