(977). Neapolitan Timbales (Timbales Napolitaine)

The salpicon is composed of tongue, truffles and mushrooms, cut in three-sixteenth of an inch squares and combined with espagnole sauce (No. 414), meat glaze (No. 402) and tomato sauce (No. 549); let cool, cut some macaroni into pieces a sixteenth of an inch long, fill the empty places in each macaroni half of them with a round piece of truffle to fit it exactly, and the other half with beef tongue instead of truffles. Butter the timbale molds (No. 2, Fig. 137), lay a round piece of truffle on the bottom, and around it set the bits of macaroni, ore row filled with tongue, and over this, one filled with truffles; one laid symmetrically above the other until the mold is filled. Garnish the bottom and sides with chicken quenelle forcemeat (No. 89), and a half inch ball of the salpicon in the center, fill up with more forcemeat and finish them exactly the same as for No. 959. Serve a separate sauce-boat of Neapolitan sauce (No. 507).

Fig. 252.

(978). Palermitaine Timbales (Timbales A La Palermitaine)

The salpicon to be composed of red beef tongue, mushrooms and foies-gras, mingled with a tomatoed half-glaze sauce (No. 413). Butter the interior of the timbale molds (No. 2, Fig. 137) with some well kneaded, softened butter that has not been melted, and set on the flat bottoms a thin round piece of truffle measuring three-quarters of an inch across. Cook till slightly firm some small spaghetti macaroni; drain it well, dry, and turn it in a spiral around the entire inside of the mold beginning at the bottom and continuing until the mold is completely full; it is better to use a single piece of macaroni for this. Support the macaroni with a layer of chicken quenelle forcemeat (No. 89), and set a half inch ball of the salpicon in the center; cover with more forcemeat and finish the same as for the timbales (No. 959). Serve separately a Palermitaine sauce (No. 514).

Fig. 253.

(979). Perigordine Timbales (Timbales Perigordine)

Prepare a very consistent chestnut puree (No. 712), adding to it a little meat glaze (No. 402), some fresh butter and raw egg-yolks; let this get thoroughly cold. Garnish the bottom of the timbale molds (No. 2, Fig. 137) with a thin slice of truffle, cut out the center with a half inch vegetable cutter, and replace the piece with a round cut of tongue exactly the same size; fill up the bottom and sides with a chicken and cream forcemeat (No. 75), and set in the center a half inch ball of the chestnut puree; cover over with more forcemeat and finish the same as for timbales (No. 959). Have a separate sauce-boat of half-glaze sauce (No. 413), finished with essence of truffles (No. 395).

Fig. 254.

(980). Princess Timbales (Timbales A La Princesse)

Butter some timbale molds (No. 2. Fig. 137), and roll close together around the inside strings of short paste (No. 135), an eighth of an inch in diameter, keeping them as long as possible; begin at the bottom in the center and continue in spirals till the lop is reached, then coat the bottom and sides with a chicken quenelle forcemeat (No. 89), laying a ball of while montglas salpicon (No. 747) in the center. Cover the top with a thin lid of the paste and cook in a slow oven for about half an hour; remove the lid, and till the timbales with a Madeira wine sauce (No. 492); substitute for the cover a half spherical quenelle decorated with truffles cut fancifully: dredged with chopped pistachios, made of chicken cream forcemeat and poached in a slack oven. Serve on a napkin.

Fig. 255.