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The 1918 Fanny Farmer Cookbook
5
7
To Heat Timbale Iron. Heat fat until nearly hot enough to fry uncooked mixtures. Put iron
into hot fat, having fat deep enough to more than cover it, and let stand until heated. The only
way of knowing when iron is of right temperature is to take it from fat, shake what fat may
drip
from it, lower in batter to three−fourths its depth, raise from batter, then immerse in hot fat. If
batter does not cling to iron, or drops from iron as soon as immersed in fat, it is either too hot
or not sufficiently heated.
5
8
To Form Timbales. Turn timbale batter into a cup. Lower hot iron into cup, taking care
batter covers iron to only three−fourths its depth. When immersed in fat, mixture will rise to
that
top
of iron, and when crisp and brown may be easily slipped off. If too much batter is used, in
cooking it will rise over top of iron, and in order to remove timbale it must be cut around with
a
sharp knife close to top of iron. If the cases are soft rather than crisp, batter is too thick and
must be diluted with milk.
5
6
9
0
Fill cases with Creamed Oysters, Chicken, Sweetbreads, or Chicken and Sweetbreads in
combination with Mushrooms.
Bunuelos
Use recipe for and fry same as Swedish Timbales, using a Bunuelos iron. Serve with cooked
fruit and with or without whipped cream sweetened and flavored.
6
6
1
2
Strawberry Baskets
Fry Swedish Timbales, making cases one inch deep. Fill with selected strawberries, sprinkled
with powdered sugar. Serve as a first course at a ladies’ luncheon.
Rice Timbales
Pack hot boiled rice in slightly buttered small tin moulds. Let stand in hot water ten minutes.
Use
as a garnish for curried meat, fricassee, or boiled fowl.
6
3
Macaroni Timbales
Line slightly buttered Dario moulds with boiled macaroni. Cut strips the length of height of
mould, and place closely together around inside of mould. Fill with Chicken, or Salmon
Chapter XXII − ENTRÉES
414
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