(962). Timbales A La Calaisienne (Timbales A La Calaisienne)

Prepare the timbales the same as for a la Benton (No. 961). Have a garnishing of either poached oysters or mussels, or else of both, and crawfish, or shrimps cooked and shelled. Cut the mussels into five-eighths of an inch squares, and the crawfish or shrimps into quarter of an inch pieces; reduce a normande sauce ( No. 509), with the oyster juice or some mushroom broth, and add to it a little fish glaze (No. 399); put the garnishing and sauce together, heat well, and till the timbales with it Place on top a cover composed of three rolled out layers of puff paste, each one-eighth of an inch in thickness, the bottom one measuring an inch and a half across, the next one an inch and a quarter, and the top one three-quarters of an

(963). Timbales A La Chevaliere (Timbales A La Chevaliere)

Butter Some Timbale Molds (No 2, Fig. 137) using kneaded butter, but neither melted nor wet. Decorate the sides with pieces of sweet noodle paste (No. 142), executed by cutting out fanciful pieces and laying them on the sides in a design formed of two back to back crescents, divided by three rounds of different sizes, the largest one on the top and decreasing in size to the bottom, moisten the noodle paste. Line the molds with a thin timbale paste (No. 150) without disturbing the decoration. Fill inside with some buttered paper and flour, cover over with a layer of thin paste, cut it evenly around the top, and pinch the edges with a pastry tong. Cook the timbales in a moderate oven; remove the lid and the insides, and brush over the paste with some glaze, then garnish with foies-gras, mushrooms, and balls of truffles, the whole combined with a Madeira sauce (No. 492). Lay on top some cocks'-combs and kidneys rolled in a little meat glaze (No. 402), arranging them tastefully.

Fig. 238.

(964). Duchess Timbales (Timbales A La Duchesse)

Prepare a salpicon of truffles, foies-gras, artichoke bottoms, and rings of olives, made by removing the stones with a tin tube, and cutting them in slices across; mix with a well reduced financiere sauce (No. 464), and let get cold. Decorate the bottom of the mold (No. 2, Fig. 137) with a ring of truffle, and fill in the empty space of this with some chopped up pistachios; lay at equal distances at lower edge of the side of the mold, ten small round pieces of beef tongue, each one three-sixteenths of an inch in circumference; and from these set bands of truffle perpendicularly reaching to the top of the mold, each one being three-sixteenths of an inch in width; garnish the bottom and sides with a layer of quenelle chicken forcemeat (No. 89), and place in the center a half inch diameter ball of the salpicon; cover with more forcemeat, then poach and finish the same as for No. 959. Serve a Madeira sauce (No. 492) separately.

Fig. 239.