Ham Timbales

Soak one tablespoonful of fine bread crumbs in one cup of thin cream for half an hour, then add two well-beaten eggs, one cup of finely chopped cooked ham, one-half cup of milk, one-half teaspoonful of mustard and one-fourth teaspoonful of salt. Turn into well-buttered timbale moulds, or use one large mould. The moulds can be decorated with slices of hard-boiled eggs cut in fanciful shapes. Cook, setting the moulds in a pan of hot water till the centers are firm. Serve with a white sauce.

Chicken Timbale

Chop the meat from the breast and second joints of an uncooked chicken by passing it through the meat chopper several times. To one cup of the meat add five eggs, one at a time, beating them in thoroughly. Then add one teaspoonful salt, one-eighth teaspoonful pepper, a little celery salt and one-half cup of fresh mushrooms, if convenient. They can be omitted. Two cups of heavy cream. Decorate a well-buttered mould with slices of hard-boiled egg or truffles. Turn in the mixture and cover with a buttered paper. Cook standing in a pan of hot water until the center feels firm to the touch, from thirty to forty-five minutes. It can be cooked either on top of the stove or in the oven. Do not let the water boil. Put the bones of the chicken on to cook in cold water enough to cover, season highly with soup seasonings and cook slowly on the back of the stove for three hours. Reduce the stock to one cup, strain and use with one-half cup of cream thickened with two tablespoonfuls of flour that has been added to two tablespoonfuls of melted butter. Season to taste and pour around the timbale when ready to serve.

Individual Moulds

Can be decorated with hard-boiled eggs, cut in fancy shapes, truffles, pickles or peas, and filled with the same mixture. Cook from fifteen to twenty minutes.

Macaroni Timbale

Cook until tender in boiling salted water long sticks of very fine macaroni or spaghetti. When soft lay carefully on a napkin to cool. Butter well a mould, wind the macaroni around it, pressing it gently into the butter to hold it, then fill up carefully with the timbale mixture.

Honeycomb Timbale

Cook in boiling salted water the largest-size macaroni. When tender remove to a cloth to cool, then cut in pieces one-half an inch long. Butter a dome-shaped mould or bowl thickly, cover it with the macaroni by sticking each piece into the butter, one at a time, as closely together as possible. Fill with the chicken timbale mixture.

Macaroni And Cheese Timbale

Line the mould with cooked macaroni and fill with the following mixture: One cup of cooked macaroni, cut in small pieces, one-half cup of grated cheese. Stir these into a sauce made by melting two tablespoonfuls of butter, stirring into it two table-spoonfuls of flour, one cup of milk. When smooth add one-half teaspoonful salt and paprica. Stir in two eggs slightly beaten, mix with the macaroni and cheese, fill up the mould and poach in hot water until firm. Serve surrounded by a white sauce.