(985). Scotch Timbales (Timbales A, L'Eossaise)

Prepare some very thin pancakes the same as for rissolettes (No. 956). Butter timbale molds (No. 2, Fig. 137) and line the inner sides with these pancakes; prepare a salpicon with four ounces of white chicken meat, the same quantity of mushrooms, and two ounces of rice; combine these ingredients with a buttered bechamel (No. 409) and let get cold. Fill the molds half full with chicken quenelle forcemeat (No. 89), and cream forcemeat (No. 75), the same quantity of each well mixed together; in the center lay a half inch ball of the salpicon, and finish filling the mold with more forcemeat, poach and finish the same as for No. 959. After they are unmolded, lay them in the oven for one minute, then serve separately a Spanish sauce (No. 414) reduced with mushroom essence (No. 392).

Fig. 260.

(986). Soubise Timbales (Timbales A La Soubise)

Butter some timbale molds (No. 2, Fig. 137), and lay on the bottom a round piece of truffle, three-quarters of an inch in diameter; on the sides place truffle bands an eighth of an inch wide by half an inch long, having twenty-five of these pieces for each mold; lay them on in five lines, one above the other, the bottom corner of one joining the opposite top corner of the next one; between these lines place rounds of truffles. Fill with chicken cream forcemeat (No. 75), mixing in with it a third of its quantity of soubise puree (No. 723), cook and finish the same as for the timbales (No. 959). Serve separately a veloute sauce (No. 415), reduced and finished by adding to it a piece of fresh butter.

Fig. 261.

(987). Soyer Timbales (Timbales A La Soyer)

Prepare a timbale of foundation paste the same as for Lombardy (No. 972). Fill it with a garnishing of game and cream quenelles (No. 733), small mushroom heads, truffles cut into five-sixteenths of an inch pieces, and sweetbreads cut the same; mix with it a lucullus sauce (No. 490); after the timbales are filled, replace the covers, dress them on a folded napkin and serve hot.

Fig. 262.

Fig. 263.

(988). Talleyrand Timbales (Timbales A La Talleyrand)

.Make a salpicon of foies-gras and mushrooms, mixed with a half-glaze sauce (No. 413), and finished with raw egg-yolks. Butter some timbale molds (No. 2, Fig. 137), and throw indiscriminately into the insides small sticks of tongue, truffles and chicken five-sixteenths of an inch wide by one-sixteenth of an inch square; letting them assume any fancy shape into which they may fall. Cover the bottom and sides with a cream forcemeat (No. 75), and lay in the center a salpicon ball half an inch in diameter; cover with more of the forcemeat and finish cooking and serving the same as for No. 959. Have a buttered allemande sauce (No. 407), adding to it a dash of cayenne pepper, and the juice of a lemon.