Rice-And-Mushroom Timbales

¼ pound of fresh mushrooms

¼ cup of butter

1 cup of rice

1 teaspoonful of salt

½ teaspoonful of paprika

1 quart of chicken broth or

1 pint each broth and tomato puree 1 onion with 3 cloves ½ cup grated cheese if desired

Peel the mushroom caps, and break them in pieces; chop the peelings and stems fine. Melt the butter; in it cook the pieces of mushroom, the chopped mushrooms and the rice, nicely blanched, until the butter is absorbed. Add the chopped mushrooms after the larger pieces have cooked a little; add the rice a few moments after the chopped mushrooms. Add the other ingredients save the cheese and let cook until the rice is tender; mix the cheese, with a fork, lightly through the rice and remove the onion with cloves. Turn the mixture into individual timbale molds very thoroughly buttered; let stand on folds of paper in a dish of boiling water in the oven from ten to fifteen minutes; unmold and serve separately with a Bechamel or tomato sauce, or, serve as a garnish around a dish of chicken.

Spinach-And-Mushroom Timbales

¼ cup of fresh mushrooms 1 tablespoonful of butter 1 slice of onion 2 parsley branches ½ cup of white sauce

2 tablespoonfuls of grated bread 1 cup of spinach (chopped) 2 eggs, beaten light ½ teaspoonful of salt ½ teaspoonful of paprika

Peel the mushroom caps and break them in pieces; chop the mushroom peelings and stems with the onion and parsley very fine; saute the pieces of mushrooms and the chopped ingredients in the butter; add the sauce, bread crumbs and spinach, mix thoroughly, and remove from the fire; add the eggs and the seasonings and finish as usual. Serve with half-glaze sauce.

Mushroom Timbales

1 cup of mushroom purge

3eggs

½ teaspoonful of salt

¼ teaspoonful of pepper

1 teaspoonful of grated onion

1 teaspoonful of fine-chopped parsley 1 cup of thin cream or rich milk

The cup of mushroom puree should be quite consistent. Fresh or dried mushrooms may be used. Let simmer about ten minutes in stock, milk or water. Press the mushrooms, pounded smooth, through a puree sieve. Use the liquid in which they are cooked, in place of the cream mentioned in the list of the ingredients, or use this liquid in making the sauce to be served around the timbales. Mushrooms may be added to the sauce. Prepare and cook as all timbales.

While the following is different from the ordinary timbale mixtures, it is cooked in the same way and is thus given a place in this division of Entrées.