The 1918 Fanny Farmer Cookbook

Ham Timbales

Make and bake same as Chicken Timbales II, using chopped cooked ham in place of chicken.

Serve with Béchamel Sauce.

Sweetbread and Mushroom Timbales

Cook two tablespoons butter with one sliced onion five minutes. Add one and one−half cups

mushroom caps finely chopped, and one small parboiled sweetbread, finely chopped; then add

one cup White Sauce II, one−fourth cup stale bread crumbs, one red pepper chopped,

one−half

teaspoon salt, yolks two eggs, well beaten, and whites two eggs, beaten until stiff. Fill

buttered

timbale moulds, set in pan of hot water, cover with buttered paper, and bake fifteen minutes.

Remove to serving dish and pour around

Mushroom Sauce. Clean five large mushroom caps, cut in halves crosswise, then in slices.

Sauté in three tablespoons butter five minutes; dredge with two tablespoons flour, add

one−third

cup cream and one cup chicken stock, and cook two minutes. Season with salt and paprika,

and add one chopped truffle.

Sweetbread Mousse

Parboil a sweetbread ten minutes, chop, and rub through sieve; there should be one−half cup.

Mix with one−third cup breast meat of a raw chicken, and rub through sieve. Pound in mortar,

add gradually white of one egg, and work until smooth, then add three−fourths cup heavy

cream. Line buttered timbale moulds with mixture, fill centres, cover with mixture, place in a

pan

of hot water, cover with buttered paper and bake until firm. Remove to serving dish, and pour

around sauce.

Filling. Melt one tablespoon butter, add one tablespoon corn−starch, and pour on gradually

one−fourth cup White Stock; then add one−third cup parboiled sweetbread cut in cubes, one

tablespoon Sherry wine, and salt and pepper to taste.

Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on one cup rich

chicken stock and one−half cup heavy cream. Season with one tablespoon Sherry wine,

one−fourth teaspoon beef extract, and salt and pepper to taste.

Chapter XXII − ENTRÉES

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