Farce For Timbal A La St. Agnes

Take three-quarters of a pound of raw chicken or rabbit that is free from skin and bone, and pound it till smooth; then mix it with six ounces of pounded panard (vol. i.), add twelve sauce oysters, one and a half gills of cucumber puree prepared as below, one ounce of batter, a little pepper and salt, and three and a half whole raw eggs; mix together till of a creamy consistency, then add two tablespoonfuls of thick cream, colour with a very little sap green, rub altogether through a clean wire sieve, put into a forcing-bag with a large plain pipe, and use as directed above.

Sauce For Timbal A La St. Agnes

Take one and a half pints of good clear stock, the cleansed and chopped bones from the fowl, two wineglasses of sherry and two ditto of white wine; bring this to the boil, simmer it for half an hour, then mix it on to one ounce of arrow-root (that has been mixed till smooth with a little of the same gravy), add an ounce of good glaze, and a dust of castor sugar; stir till it boils, tammy, add two or three cooked sliced truffles and button mushrooms, bring again to the boil, and use.

Cucumber Puree For Timbal A La St. Agnes

Peel a cucumber, remove the seeds, and cut it into rough pieces, put these into a stew-pan with some cold water and a pinch of salt; bring to the boil and simmer till tender, then strain and press from the water and rub through a hair sieve, and use.

Turban A La Jessamine Turban A La Jessamine

Butter a turban mould well and line it with a well-buttered piece of kitchen paper, then arrange all over it farced rings of cucumber prepared as below, and by means of a large forcing bag with a plain pipe fill up the inside with meat farce as below; knock the mould well down on the table, so that the farce sinks close to the garnish; place the turban in a stewpan on a fold of paper, surround the mould to about three-parts its depth with boiling water, and put the pan on the fire, watch the water reboil, then draw the pan aside and poach the turban for half an hour. Then take up, and turn it out on to a paste bottom (vol. i. page 40) or crouton, and serve Supreme sauce (vol. i.) round the dish; fill up the centre with cooked asparagus points prepared as below, or cooked artichoke bottoms cut into small square pieces. Serve at once for an entree for dinner party or luncheon.

Farce For Turban A La Jessamine

Take half a pound of raw white meat, such as chicken or rabbit, free it from bone and skin and pound it till smooth; then pound four ounces of panard with two table-spoonfuls of thick Bechamel sauce and one ounce of butter, season with a little salt and coralline pepper, mix well together; then add three whole raw eggs and one tablespoonful of cream, and rub the whole through a fine wire sieve, mix with two or three finely-chopped truffles, and use.