(959). Remarks On Timbales (Observations Sur Les Timbales)

There are several kinds of timbales; those made with a very thin timbale paste; those of quenelle forcemeat and those of cream forcemeat, either of chicken, game or fish. The name timbale should only be applied to those made of paste cylindrical-shaped like a footless goblet, or a silver mug, or else half spherical-shaped in imitation of the kettle-drum used in an orchestra and filled with a garnishing of some kind. A "bung" would better represent the idea of what is commonly called timbale, and I would suggest the adoption of the French of bung " bondon, " for I scarcely believe that the elegance of the bill of fare would be marred by reading: "Bondons of Pickerel a la Walton," or " Bondons of Chicken a la Reine," or " Bondons of Woodcock a la Diane," or "Bondons of Pheasants a la Benois." I have not the slightest intention of changing the conventional name. I only suggest an idea that might he advantageously followed if so desired. For making timbales cylindrical molds (No. 2, Fig. 137) two and five-eighths inches wide by two and one-eighth inches high are generally used; butter the insides with fresh unmelted butter and decorate with fanciful cuts of truffles, tongue, pistachios, etc.

They may also be strewn with truffles, tongue, lobster coral and pistachios, all these being chopped up finely and separately, then dried in the air. Fill with forcemeat either with or without a salpicon, then poach; for this consult Elementary Methods (No. 152). Invert on to a dish containing a little consomme and serve the sauce that accompanies the timbales separately.

(960). Timbales A La Beaumarchais (Timbales A La Beaumarchais)

Make a salpicon with mushrooms and foies-gras cut in three-sixteenths of an inch squares; mix them in an espagnole sauce (No. 414), reduced with game essence (No. 389) and let get cold. Butter and decorate the molds (No. 2, Fig. 137) with a large truffle ring at the bottom, and a small piece of truffle in the center of this; ornament the sides with eight perpendicular thin slices of truffles each three-sixteenths of an inch wide, laid at equal distances apart around the mold; cover the bottom and sides with a game quenelle forcemeat (No. 91); in the middle place a half inch in diameter ball of the salpicon, lay over more forcemeat, and poach the timbales as in No. 152. Serve separately a half-glaze sauce (No. 413), with essence of game (No. 389) and Rhine wine added.

Fig -235.

(961). Timbales A La Benton (Timbales A La Benton)

Line some buttered timbale molds (No. 2, Fig 137) with some timbale paste (No. 150), having it rolled out as thinly as possible; fill up the interior with buttered paper stuffed with flour, cover the top with a layer of the paste and pinch the edges with a pastry tong; egg over the surface twice, and cook it in a moderate oven; when done uncover, empty out, unmold, and brush the timbales with eggs and set them in the oven to color nicely. Fill them with a salpicon of truffles, tongue, mushrooms and chicken mingled with a buttered allemande sauce (No. 407).

Fig 236.

Fig 237.