Egg Timbales In Pimento Cases

Butter eight or nine fluted timbale molds very thoroughly, and line each with a canned pimento. Trim the top of each pimento neatly, to form a perfect edge. (A pair of scissors will prove satisfactory for this purpose.) Into the lined molds turn the egg mixture prepared as in the preceding recipe. When cooked unmold on squares of toast. Serve with cream sauce. The egg mixture must come up to the top of the pimento in the mold to insure perfection when unmolded.

Molded Eggs, With Pimentos, French Fashion

(Timbales)

Butter eight small timbale molds very thoroughly. Rinse two or three canned pimentos in cold water, then dry on a cloth. From these stamp out eight stars (or other design) and set one in the bottom of each mold; add a few drops of melted butter to each, to hold it in place. Cut the rest of the pimentos into small bits. Beat five eggs with a spoon; add the bits of pimento, a scant half a teaspoonful of salt and a dash of paprika. Put three tablespoonfuls of cream in a hot frying pan, turn in the eggs and set over a moderate fire and stir constantly with a spoon to keep the eggs smooth and creamy. When slightly thickened throughout remove from the fire, add three eggs, slightly beaten, with one-fourth a teaspoonful, each, of salt and pepper, and mix thoroughly. Turn into the prepared molds, set the molds in a baking pan on many folds of paper, surround with boiling water and let cook in the oven about ten minutes or until the egg is set. Remove the molds from the water and after a few minutes (the mixture by standing will shrink from the mold), unmold on croutons of bread (toast), over which a little cream or tomato sauce has been poured. Serve additional sauce in a bowl.

Sweetbread Timbales

Pounded sweetbreads to fill a cup 4 whites of eggs 1 teaspoonful of salt

½ teaspoonful of paprika 1¾ cups of rich cream

Soak the sweetbreads in cold water, or clean by-letting cold water from the faucet run over them some time; remove all skin, pipes and tubes, then pound or chop exceedingly fine; add the other ingredients in the order given, beating in each white of egg separately. Cook in the usual manner. Serve with a rich mushroom or tomato satice. The golden veal stock with blond roux makes a good sauce for these timbales.

Wild Duck Timbales

1 cup of chopped meat (raw)

4 yolks of eggs

1 whole egg

¾ teaspoonful of salt

½ teaspoonful of pepper ½ cup of double cream 1 cup of brown sauce

Beat the ingredients into the meat, one after another. Bake as all egg preparations. Serve with brown, currant-jelly sauce. Other delicate meats (chicken breast, sweetbreads, fillet of beef, etc.), may be cooked in this way. For light meats use all cream or part white sauce and serve with Bechamel sauce.

Crabflake Timbales

2 whole eggs and 1 yolk beaten together ½ teaspoonful of salt ½ teaspoonful of paprika

1½ cups of crabflakes (fresh or canned) 11/3 cups of thin cream or rich milk

Stir all together and cook in well-buttered timbale molds. Let the molds be set on many folds of paper and surrounded with boiling water. When firm in the center, unmold and surround with Hollandaise or cream sauce.