Tim Bale A La Talma - Timbal, Talma Style

Take 1 quart of cooked spinach chopped very fine, put it in a saucepan with 3 ounces of butter and 2 gills of thick Bechamel sauce. Season with salt, grated nutmeg and a pinch of sugar; take off the range, and when cool add 6 egg yolks and 3 whole eggs; put in a bowl and set on ice to get cold.

Cut 3 medium-sized sweetbreads in 1/2-inch slices; saute them in butter; when commencing to take color add 6 chopped shallots and 18 fresh mushrooms cut in halves; moisten with 1/2 gill of white wine, let reduce, and then add 2 gills of brown sauce. When the sweetbreads are cooked, put them aside to get cold. (The sauce should be well reduced and not be too abundant.)

Clean a Charlotte mould of 5 inches in diameter and 4 inches f in height; butter it liberally and decorate fancifully with slices of smoked beef tongue, and the white of hard-boiled egg. Next line the mould with the spinach at least I inch thick; put the sweetbreads in the center and cover with the remainder of the spinach.

Cook the timbal in the bain-marie in a slow oven for three-quarters of an hour, let stand 10 minutes before unmoulding.

Serve small round potato croquettes around the timbal, and Madeira sauce separate.

Note. - These timbals can also be prepared in small moulds; the sweetbreads should then be cut in small squares.

Tlmbale A La Nelsox - Timbal, Nelson Fashion

Pound i pound of beef tenderloin with 8 ounces of panade, 8 ounces of butter and 2 gills of well reduced brown sauce; season with nutmeg, salt and paprika, and add 3 egg yolks and 1 whole egg. Rub through a fine sieve, set it on ice and incorporate 2 gills of brown sauce.

Line some buttered timbal moulds with this forcemeat and fill the hollow space with a salpicon of marrow, sweet red peppers, and mushrooms cut in small squares and mixed with thick brown sauce, cover the top with a layer of the forcemeat, place in a saute pan filled with boiling water about 1 inch from the bottom, and cook in a slow oven for 15 minutes.

Unmould on a dish and serve with Madeira sauce.

Note. - Forcemeats prepared with beef or dark game are never finished with cream. It is better to use thickly reduced brown sauce for this purpose.

Tlmbale De Marrons A La St. Hubert - Chestnut Timbals, St. Hubert Style

To a pint of puree of chestnuts add 3 raw egg yolks; butter some timbal moulds and line them with the puree about 1/2 inch thick, and fill the hollow with puree of game, either grouse or partridge.

Place The Timbals In A Pan With Water And Cook In A Moderate Oven For 15 Minutes; Dish Up And Serve With Madeira Sauce. Tlmbale De Jambon A La Souvaroff - Ham Tlmbal, Souvaroff Fashion

Rid 1 pound of lean raw ham of all sinews, and pound it with 4 ounces of breast of chicken or turkey; when pounded fine, add 1/2 pint of cold Bechamel sauce, I whole egg and 2 whites; season with salt and paprika, rub through a fine sieve, put it into an earthen bowl and place on ice.

Work the forcemeat with a wooden spoon, and incorporate by degrees 1 1/2 pints of whipped cream.

Butter and decorate some timbal moulds, fill them to about two-thirds of their height with the ham preparation, dip the index in luke warm water and then in the forcemeat, making a hollow (thus lining the sides of the mould), fill the hollow with a salpicon made of foie gras and truffles (cut in small squares and mixed with thickly reduced Madeira sauce). Cover with some of the forcemeat and cook in the bain-marie in a medium oven. When done, unmould and serve with Madeira sauce.