1265. Croustade Cases

Roll out half a pound of timbale paste (No. 1253) to the thickness of a penny-piece, then take a circular tin-cutter, about four inches in diameter, and stamp out a dozen flats; next, press one of these on the end of a circular piece of wood, about six inches long by about one and a quarter in diameter (or failing this, cut a carrot to that shape). Line a dariole-mould, previously slightly spread with butter, with the paste so prepared : use the thumb to make the paste lie evenly in the mould, trim away the edges, raise the sides a little, then fill each croustade so finished with flour, mixed with a fourth part of chopped suet, and bake them of a light color; when done, empty them, brush them out, and place them on a dish. The tops must be stamped out with a small circular fluted cutter, from some puff-paste, rolled seven turns; put these on a baking sheet previously wetted to receive them, egg them over with a soft brush, place a much smaller circular piece of paste on the top of each, egg these over, and then bake them of a bright light color; when done, trim them, and place each on the top of one of the croustades after they are garnished.

1266. Timbale Of Nouilles Cases

Prepare the nouilles as directed in No. 114, and parboil them in water for ten minutes, then drain them thoroughly on a sieve ; afterward toss them with two ounces of butter, a spoonful of good Bechamel-sauce chamel-sauce (No. 5), and a little grated nutmeg, in a stewpan over the stove-fire for five minutes; then, throw them into a sautapan, full two inches deep, previously slightly spread with butter; cover them down evenly with a circular piece of buttered paper, and allow them to become perfectly cold. The preparations must then be turned out of the sautapan on the table, upon a sheet of paper; and the croustades or timbales should be stamped out of this with a plain circular tin-cutter about an inch and a half in diameter, and placed on a dish ; they must next be rolled in very fine fresh-made bread-crumbs, afterwards dipped in beaten egg, and then bread-crumbed over again : smooth the bread-crumbs on the timbales by rolling and patting them, place them in neat order on a dish, and with a plain circular cutter, an inch in diameter, stamp out the surface of each, exactly in the centre, making only a slight incision. When about to send the timbales to table, place them carefully in neat order on the wire lining of a deep frying-pan (half filled with clean hog's-lard, made quite hot; immerse them in the fat, and fry them of a bright yellow color; when done, drain them on a cloth, and empty them carefully with a fork.

Note. - Croustades or small timbales may also be made of vermicelli, prepared in the same way as nouilles. Rice may also be used for the same purpose.

1267. Patties, A La Mazarin

Give seven turns to half a pound of puff-paste, roll it out to the thickness of a penny-piece, and stamp out two dozen tops with a plain circular tin-cutter, about one inch and a half in diameter; then gather up the trimmings, knead them together, roll them out, and stamp two dozen more; place these on a baking-sheet, about an inch and a half apart from each other, and wet them over with a soft brush ; garnish the centre of each with a little force-meat of any kind, place the tops on them, and use the upper part of a smaller cutter to press them down, so as to fasten the two parts together; they must then be egged over, and baked in a rather brisk oven; when done, dish them up on a napkin, and serve.