Chicken Timbales

2 cups raw chicken meat ¼ cup bread crumbs - soft 1 cup beaten cream.

½ teaspoon salt.

Few grains cayenne.

4 egg whites beaten until stiff.

Chop meat and press through sieve; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with Hollandaise Sauce or Parmesan Sauce.

Imperial Fish Timbales

1 cup cooked fish.

2 tablespoons butter.

2 tablespoons flour ¾ cup milk.

3 egg yolks.

1 teaspoon salt few grains cayenne 1 tablespoon lemon juice 1 teaspoon parsley 3 egg whites.

Melt butter; add flour, milk, seasonings and parsley cook five minutes. Add fish, boil two minutes; add egg yolks. Cool. Fold in stiffly beaten whites. Fill molds with this mixture. Set in a pan of hot water and bake twenty minutes.

Remove from mold and serve at once with Lobster, Shrimp, or Hollandaise Sauce.

Lobster Timbales

Follow receipt for Fish Timbales, substituting one cup of lobster meat for fish and adding one half cup mushrooms finely chopped. Cook same as Fish Timbales. Serve with Bechamel Sauce, garnish each timbale with a sprig of parsley, and sprinkle coral pressed through a sieve over all.

Fish Timbales

1 cup raw fish.

¼ cup almonds.

1 teaspoon salt.

Few drops onion juice.

Few grains cayenne 1 cup whipped cream 4 egg whites 1 tablespoon lemon juice.

Chop fish and press through a sieve; add onion juice, lemon juice, salt and pepper. When well mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth.

Fill buttered timbale molds with this mixture, set in pan of hot water, and bake ten to fifteen minutes. Serve hot with Cucumber or Tomato Sauce, or cold, with Mayonnaise Dressing.

Curried Lobster In Rice Timbales

2 cups lobster meat.

2 tablespoons butter.

2 tablespoons flour.

1 tablespoon chopped onion.

1 tablespoon curry.

1 cup cream or stock.

3 egg yolks.

Salt, paprika and cayenne.

Melt butter; add onion; when yellow add flour, curry and cream. Cook five minutes. Season; add egg yolks and lobster meat. Sprinkle with finely powdered coral if there is any. Fill Rice Timbale Cases, reheat, and serve.

Rice Timbale Cases

1 cup rice lemon juice, onion juice.

Salt, pepper and cayenne 4 cups milk.

Wash rice; add seasonings and milk. Cook in double boiler until milk is absorbed and rice is tender.

Fill timbale molds, press rice in firmly, cool, scoop out center,- and fill with any creamed mixture.

Creamed Salmon In Rice Timbales

Use rule for Curried Lobster, substituting two cups flaked salmon for lobster meat, and one half cup olives finely chopped for curry. Line one large mold with cooked rice, fill with creamed salmon, cover top with rice, and steam one half hour. Serve, garnish with individual Rice Timbales, parsley, and Tomato Cream Sauce.