Rice Timbales

Pack boiled rice into small buttered molds; let stand in hot water for fifteen minutes and serve as a garnish or as an entree with some sweet sauce.

Swedish Timbales

cup flour cup milk

teaspoon salt 1 egg

1 tablespoon olive oil

Sift the flour and salt; add the milk and beaten egg gradually, beating constantly with a wire beater; add the oil and continue beating until the batter is perfectly smooth.

Veal Croquettes Rissoles Swedisn Timbales

Veal Croquettes Rissoles Swedisn Timbales

Put the timbale iron in a kettle of hot fat for about twenty minutes. Take the bowl of batter in the left hand and hold it near the kettle of hot fat; with the right hand lift the iron from the fat; wipe it on soft paper; dip it into the batter, coating the iron to within three quarters of an inch from the top, allow the batter to dry and then dip it in the hot fat, holding the iron a little sidewise until it is in the fat; then turn perpendicularly and cook until the batter is a delicate brown. Take the iron out the same way it was put in, being very careful not to drop the timbale into the fat; drain the grease off and lay timbale on paper to drain. Wipe the drops of grease from the iron with a soft paper every time it is used. Fill the timbales with creamed fish, oysters, chicken or sweetbreads.

Timbale Of Macaroni

Boil macaroni as usual in salted water; rinse in cold water and cut into pieces a third of an inch long. Line a mold with these, spreading the bottom and sides thickly with butter first and setting the open ends of the macaroni against the butter. Spread over the macaroni a forcemeat suitable to whatever is to constitute the filling of the timbale; then fill up the mold with highly seasoned fish, game, poultry or oysters. Moisten with sauce; cover with more forcemeat, pinching the edges well together so that the sauce will not break through in cooling. Set the mold in a pan of hot water; cover with buttered paper and bake in a moderate oven for half an hour.