(971). La Valliere Timbales (Timbales A La La Valliere)

The molds are to be dome-shaped, with an indent a quarter of an inch deep, and one inch in diameter; the molds themselves being an inch and three-quarters high and one and five-eighths wide. Decorate the sides with bands of truffle each one inch long, and lay them on like the letter V, meeting together both top and bottom and thus forming zigzags; at each place where they join, put a small round bit of truffle; fill the round part of the mold with a red cream forcemeat (No. 74) and the rest with a quail and cream forcemeat (No. 75). Remove with a tube the stone from a large Spanish olive, cut off a sixteenth part of its top and bottom and fill it with en quenelle forcemeat (No. 89), and place on top.a fine caper; poach and set one on the indents of the timbales, they having been previously poached and dished, and serve with a separate sauce-boat of well buttered veloute sauce (No. 415) with lemon juice added.

Fig 246

(972). Lombardy Timbales (Timbales A La Lombarde)

Line buttered timbale molds (No. 3, Fig. 137) with thin timbale paste (No. 150), garnish the sides with buttered paper, and fill the center with rice; cover over with a small piece of buttered paper, moisten lightly the inside border of the timbales, and cover with a layer of paste; fasten the two together, pinch the border, with a channeled pastry tong, egg over the top and place on it three small layers of thin puff paste, the lowest one being an inch and a half in diameter, the second, one and a quarter, and the last or top one, one inch, all three being cut out with a channeled pastry cutter. Cook the timbales in a moderate oven, remove the lids, empty out the rice and paper, unmold and egg over the outside, then set them in a quick oven; garnish the insides with pieces of chestnuts, sweetbreads and truffles cut into quarter inch squares, and mixed with an allemande sauce (No. 407); replace the covers and serve on a Lombard sauce (No. 489).

Fig. 247.

(973). Marly Timbales (Timbales A La Marly)

Garnish the bottom of a buttered timbale mold (No. 2, Fig. 137) with a round piece of truffle, and the entire sides with thin truffle crescents intercalated to resemble fish scales; in the center of each scale, lay a small one-eighth of an inch round bit of tongue. Fill them with a partridge and cream forcemeat (No. 75), and set in the center a ball of salpicon made as follows: Mingle some partridge linnet (No. 397) with a reduced espagnole (No. 414), and add to it some foies-gras and mushrooms, both cut into one-eighth inch squares, and left till cold before using. Poach the timbales in a moderate oven, when done, dress and serve separately a sauce composed of one-third of espagnole sauce (No. 414), one-third of tomato sauce (No. 549), and one-third of veal blond (No. 423) reduced together.

Fig. 248.