(968). Imperial Timbales (Timbales Imperial)

The salpicon to be made of a well reduced supreme sauce (No. 547), adding to it tongue, truffles and mushrooms cut in small Julienne. Cut some narrow bands of truffles, a sixteenth of an inch wide, and six-eighths of an inch long; butter the molds (No. 2. Fig. 137), set a five-eighths of an inch round of truffle at the bottom and on the side close to the bottom a row of quarter inch in diameter rounds of truffles at the top opening of the mold, lay these bands in long triangles around the edge; on the top of each triangle set a three-sixteenth inch round piece truffle: cover the insides of the molds with cream forcemeat (No. 74), and in the center lay a half inch ball of the salpicon, finish filling the mold, poach and dress it the same as for No. 959. A lucullus sauce (No. 490) to be served separately.

Fig. 243.

(969). Irving Timbales (Timbales A La Irving)

Pound some cooked game or young rabbit, free of all sinews and skin with an equal quantity of rice, half as much bechamel (No. 409) and a little fresh butter, rub through a fine sieve, and set it away to get cold. Butter some cold molds (No. 2, Fig. 137) and decorate the bottom with a three-quarters of an inch in diameter slice of truffle, and the sides with triangles cut from truffles, one and five-eighths of an inch long, by three-eighths of an inch wide at the widest part. Set them round the narrow ends reaching to the bottom, the widest ends meeting together at the opening of the timbale. Fill the bottom and inner sides with game cream forcemeat (No. 75) and place a ball of the prepared game puree in the center, and fill it up with game forcemeat; finish cooking and serve same as No. 959. Serve separately a champagne sauce (No. 445), with some essence of game (No. 389).

Fig. 244.

(970). Lagardere Timbales (Timbales A La Lagardere)

Make a salpicon of mushrooms and beef palates combined with an allemande sauce (No. 407) reduced with mushroom essence (No. 392), the pieces for the salpicon to be cut into three-sixteenths of inch squares. Have round molds an inch and a half in diameter, having at the bottom an indent a quarter of an inch deep by one inch in diameter, the molds to be one and five-eighths of an inch high, and two inches and one-eighth wide at the opening. Decorate the molds after buttering them when cold with triangles of truffles, three-quarters of an inch long by three-eighths of an inch wide; lay them close together around the opening of the mold, and on the top of each point set a round bit of tongue, three-sixteenths of an inch; garnish the bottom and sides with chicken cream forcemeat ( No. 75) and fill the center of the inside with a salpicon ball half an inch in diameter; fill up the mold with more of the forcemeat, finishing it the same as for No. 950. Set on top in the indent a three-quarters of an inch ball of very fine chestnut puree (No. 712) quite thick bread-crumb and fry in very hot fat, and serve a supreme sauce (No. 547), with essence of mushrooms (No. 392) separately.

Fig. 245.