The term timbale was formerly applied to any smooth preparation poached in molds of a shape somewhat resembling that of a drum, i. e., straight sides with the diameter of the top and bottom the same. But at the present time the name is often applied to a smooth preparation poached in a mold of any shape. Timbales are unmolded before serving. They are made of all sorts of delicate meats and fish, shell fish and vegetables. Vegetables are always cooked before being incorporated into timbales; fish and meat may be either cooked or uncooked, those of uncooked materials (often forcemeat) being the choicest. Note that the eggs used in timbale preparations are not added for lightness, thus the white and yolk are never beaten separately. A timbale has the smooth, even texture of a carefully baked custard. An egg timbale is in reality a baked custard in which the sugar is supplanted by onion juice, pepper and other seasonings. Green pea and tomato timbales are custards in which the vegetable puree is substituted for a part of the milk, and savory seasonings take the place of the sugar. Timbales are cooked by poaching. After they are cooked, remove from the water and let stand a few moments 'before unmolding. When regulation timbale molds are used and the mixture is of a consistency to allow it, small rounds of paper set into the bottom of the mold or molds and thoroughly buttered are an aid in unmolding. By folding paper to the width of individual molds, setting the mold on the paper and marking with pencil around it, paper for a dozen or more of molds may be cut at one time. Cut inside the pencil mark, the mold being smaller inside than out. Figures cut from slices of truffle pressed upon the buttered sides of a mold are also of assistance in unmolding the cooked preparation.

Timbales Of Spinach, Fillipini

Remove coarse stalks and waste matter from two quarts of spinach; wash thoroughly, changing the water many times. Add salt and let boil ten minutes. Boiling water may be added when the spinach is set to cook, or it may be cooked in the water that clings to it by turning the spinach over frequently; drain in a colander, pressing out all of the water. Chop very fine; add half a teaspoonful of salt, half a teaspoonful of sugar, half a teaspoonful of white pepper, one-fourth a teaspoonful of grated nutmeg and three yolks of eggs; set over the fire and stir constantly while the mixture heats a little. Turn into buttered timbale molds (a tiny round of paper should be set in the bottom of the molds before they are buttered), set the molds in a pan of boiling water and let cook about ten minutes. Serve with rich brown sauce to which three tablespoonfuls of sherry and a tablespoonful of liquid from a mushroom or truffle bottle has been added.

Egg Timbales

Beat six eggs, without separating the whites and yolks. Add a scant teaspoonful of salt, a dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion juice, and one cup and a half of rich milk. Mix thoroughly, and pour into well-buttered timbale molds. Cook, set on folds of paper, surrounded by hot water, until the centers are firm. Turn from the molds upon a hot platter, and surround with cooked asparagus or peas or with tomato or bread sauce. Season the asparagus, cut in short pieces, or the peas with salt, pepper and butter, or stir into a cup and a half of cream sauce.