(2388). Timbale Of Sweetbreads, Modern - Large (Grosse Timbale De Ris De Veau A La Moderne)

Butter a large oval mold as for timbale a la Parisian (No. 2382), allowing one quart for eight persons; decorate the bottom and sides with fanciful cuts of truffles, and hold these up with a thick layer of solid chicken quenelle forcemeat (No. 89.) Cut up in half-inch squares one pound of braised, unlarded sweetbreads that have been left to cool in their stock, also as much cooked lean ham. Put four ounces of butter into a sautoir with two ounces of onion cut in small one-eighth of an inch squares, and when done without browning add four ounces of minced fresh mushrooms; when these have evaporated their moisture add the sweetbreads and ham; season and moisten with two gills of Madeira; let the latter reduce entirely, then pour in some brown sauce (No. 414) and the sweetbread braise stock; reduce once more and transfer the whole to a dish to get cold. Fill the timbale mold with this preparation; spread a half inch thick layer of forcemeat on a sheet of buttered paper, having it the same size as the timbale, turn over the sheet to fasten the forcemeat to the forcemeat in the timbale; attach it well to the top; poach the timbale by placing it in boiling water that reaches halfway up; boil this and push the timbale into a slack oven for an hour and a quarter to an hour and a half, or until the forcemeat be perfectly firm; remove the paper, unmold on a dish and pouraround a Madeira sauce (No. 492), serving more of it in a sauce-boat.

(2389). Timbale Of Young Hare (Timbale De Levraut)

Bone a young hare, cut it up into sixteen pieces, and put these into a saucepan with melted fat pork, two tablespoonfuls of chopped onions and half a pound of bacon cut in half-inch squares and blanched. Fry these meats over a good fire, season with salt and spices, and when well stiffened throw in a pound of medium-sized mushrooms turned and channeled (No. 118), also a glassful of white wine; cover the saucepan, reduce the liquid quickly and leave till cold. Butter a plain timbale mold six inches in diameter by six inches high, strew the bottom with a handful of freshly and finely cut-up noodle paste (No. 142), or else pretty pieces cut out with a column tube; apply them all over the inside surface, wetting lightly with water, then line the mold with foundation paste (No. 135), having it rolled out very thin; now cover the bottom and sides with a thin layer of chopped game forcemeat (No. 67). Fill the timbale with the hare and some game quenelles (No. 733) intermingled; cover with a layer of the same forcemeat and over this a round flat of the paste, attaching it to the lower one at the edge.

Place the timbale on a small baking sheet and push it into a moderate oven to cook for one hour and a quarter; after removing from the oven, invert it on a dish, make a hole in the center and pour into the inside a brown sauce (No. 414) reduced with Madeira and game fumet (No. 397) made with the hare parings and the mushroom peelings, then strained through a tammy.