(2383). Timbale For Epicures (Timbale Des Epicures)

Butter a large timbale mold (Fig. 441) slightly wider on top than on the bottom; cover the bottom with apiece of paper and line with rather thick timbale paste | No. 150). With the tip of a small knife cut all round the bottom paste (Fig. 441), following the outlines of the sides in a way not to decrease the thickness; leave the cut piece of paste in its same position, then cover the bottom and sides with buttered paper and fill the timbale with common flour; close the opening firstly with a round of paper, then with a flat of the same paste; stand it on a small baking sheet and cook for three-quarters of an hour in a slack oven. After removing it from the fire, allow to cool for a few moments, then invert it on a baking sheet to open on the cut side, and empty out the contents; take off the paper and keep the timbale for five minutes at the oven door, glaze it with a brush and fasten it on to the center of a dish, then with a cornet filled with chicken cream forcemeat (No. 75) forma garland all around the upper edge; leave the timbale in a warm heater to poach this border slightly.

Place in a saucepan a garnishing composed of fine cocks'-combs, round truffles and very white and uniform mushroom heads; baste with two or three spoonfuls of good chicken stock (No. 188), cover the saucepan and keep it in a bain-marie. In another saucepan place a garnishing of cooked beef fries cut in inch and a half length slices; mix with these an equal quantity of large Italian macaroni, cooked till tender and cut into the same lengths as the fries; add also the same quantity of large fillets of cooked tongue cut likewise, and mingle these ingredients with some good bechamel (No. 409; reduced with the mushroom broth, raw cream and melted meat glaze (No. 402). Heat the stew on a slow fire. stirring it unceasingly and not allowing the sauce to boil and incorporate into it a piece of fresh butter and a handful of parmesan. Now take the timbale from the heater, fill it up with the stew and on top dress the garnishing of the truffles, combs and mushrooms laid in the shape of a dome; cover these with two or three spoonfuls of good light veloute sauce (No. 415;, and serve the timbale at once.

Fig. 443.

(2384). Timbale Of Fillets Of Soles A La Gauloise (Timbale De Filets De Soles A La Gauloise)

Fill the timbale paste, prepare and cook a case as explained in No. 2383. After the case is taken from the oven open it on the cut to empty. Glaze the inside with a brush, and dress it on a dish; keep it warm in a heater. Poach the fillets of sole in butter, salt and lemon juice: set them under a light weight, pare and keep them warm likewise. Add to a well-reduced allemande sauce (No. 407) some minced truffles and mushroom heads; fill the timbale with a layer of sole on top of the truffles and mushrooms, then more sole, and continue the operation until the timbale is entirely filled. Garnish around with Milanese macaroni croquettes, and the top with trussed crawfish.

Milanese Macaroni Croquettes are to be made with cooked macaroni cut into half-inch lengths and mingled with allemande sauce (No. 407), adding a salpicon of tongue, truffles and mushrooms; when cold dip in beaten eggs, then in bread-crumbs and fry in hot frying fat.