(2385). Timbale Of Lobster A La D'Aumale (Timbale De Homard A La D'Anmale)

After a lobster has been cooked in a court-bouillon (No. 38). drain, and lay it aside to get cold; then pick out the meat and cut it up into escalops, not having them too thick - about a pound altogether; add to these slices two medium-sized blanched oysters after suppressing the hard parts: add also half a pound of mushrooms and four ounces of truffles. Butter with unmelted butter a half spherical, plain, round or oval mold; decorate it with fanciful cuts of truffles, and keep the decoration in place with a thick pike quenelle forcemeat (No. 90) mixed with lobster coral fill up the inside with the above preparation, and finish with more forcemeat. Poach it in a slack oven for three-quarters to one hour; unmold, and serve separately a bechamel sauce (No. 409), with lobster butter (No. 580; added to it.

(2386). Timbale Of Pullet (Timbale De Poularde)

Cut each of two pullets into five pieces, and five ounces of bacon into thin squares; warm these in a saucepan with some butter, then add the pieces of chicken. and fry them while tossing; season, put in the livers and three or four peeled and sliced truffles. When the chickens are partly done moisten them with a little white wine and reduce quickly; then pour the stew into a tureen. Butter a timbale mold, bestrew chopped noodles over the sides and bottom, and then line it with tine paste (No. 142); cover the sides and bottoms with veal chopped forcemeat (No. 65), finished with a lew cooked fine herbs (No. 385). Pour the stew into the timbale, leaving as little empty space as possible, and covering over with a flat of the same [taste; fasten this to the edge, and egg over the whole, then push the timbale into a moderate oven to cook for one hour. After removing it cut a small opening in the middle of the crust, and pour in a few spoonfuls of good half-glaze sauce (No. 413); close the opening and invert the timbale on a dish to serve.

(2387). Timbale Of Squabs A La Berchoux (Timbale De Pigeonneaux A La Berchoux)

Draw, singe and clean six squabs, then cut them each in four. Line a two-quart buttered timbale mold with foundation or short paste (No. 135); coat it over with a layer of chicken quenelle forcemeat (No. 89) three-sixteenths of an inch in thickness. Melt four ounces of grated fat pork in a saucepan with as much lean bacon cut into quarter-inch squares; add the squabs, and fry the whole together over a bright fire. When the squabs are nicely browned, drain off the fat and moisten with a quarter of a bottle of white wine, then reduce, add some espagnole sauce (No. 414), and season to taste, adding half a pound of small mushroom heads, and four ounces of minced truffles, then let the whole get cold. Fill up the timbale with separate layers of squabs, mushrooms, bacon, and sauce, and cover over with more quenelle forcemeat, and besides this a lid of puff paste (No. 146); cook in a moderate oven, and when the timbale is done, remove it from the fire, dress, take off the lid, and pour in some espagnole sauce (No. 414) with Madeira; serve the timbale very hot.

Instead of cutting the squabs in two, they may be boned and stuffed with delicate chicken quenelle forcemeat, then laid in oval-shaped rings and braised, finishing them as for the others.