Ragout For Little Timbals A La Monaco

Take, for ten to twelve persons, the contents of a small jar of pate de foie gras, half a small cooked sweetbread, half a bottle of Financiere, one or two truffles and cooked button mushrooms (those left from a previous meal would do); cut these ingredients into small dice shapes, then prepare a Sauce (vol. i. page 153, as for Little Nectarines), and when it is cooling mix in the above mixture, leave till nearly set, then fill up the moulds with it.

Little Timbals A La Belle Eugenie Petites Timbales A La Belle Eugenie

Take some little fluted dariol moulds and line them about one-eighth of an inch thick with strong aspic jelly; then arrange alternately round the moulds from top to bottom strips of cooked filleted sole (vol. i. page 89) that are cut about two inches long by a quarter of an inch thick, and boned Christiania anchovies, with raw peeled tomatoes that are also cut in strips; set this garnish to the sides of the moulds with a little aspic, and fill up the centres with about a teaspoonful of picked shrimps or two or three of the prepared crayfish; cover this with aspic and put aside till set. When ready to serve plunge each mould into hot water and turn out the timbals; dish them up on a border of aspic jelly, place a wax figure with a top in the centre, and garnish it round with a ragout of cold pieces of cooked sole, anchovies, turned olives, and tomatoes that are cut up in little square pieces and seasoned with a little finely-chopped tarragon and chervil, salad oil and tarragon vinegar; arrange some chopped aspic jelly round the. base of the border, cut some strips of aspic jelly, and place one between each little timbal, as shown in the engraving. Fill the centre of the cup at the top of the wax figure with the same mixture that was used for garnishing the base; arrange some chopped aspic jelly round this as a border, and garnish with strips of fresh tarragon; then place on the top of each timbal, by means of a forcing bag and pipe, a little stiff Mayonnaise sauce. Serve for an entree or ball supper dish, or for a cold collation.

Timbal A La Palmeira Timbale A La Palmeira

Take a plain Charlotte mould and line it thinly with liquid aspic jelly, garnish it with stamped-out diamond shapes of Tomato aspic and Aspic cream, setting this to the mould with a little aspic jelly, then fill up the centre with a ragout of curried fish prepared as below; place the mould in a cool place till the contents are set, then dip the mould into hot water, pass a clean cloth over the bottom to absorb any moisture, and turn out the timbal on to a border prepared us below, garnish round with a little finely-chopped aspic jelly and plainly boiled rice, and serve for an entree or as a dressed fish, or for second course, luncheon, or ball supper, etc.