utilise tlie pastry case for lier ragout, and I must
admit lier experiment was completely successful.
Besides these timbales, made with pastry, there
are also the so-called timbales, when a plain mould
of any shape to taste is thichly buttered, boiled
macaroni being then arranged neatly all round to
form a hind of casing, which is then filled up with any
ragout to taste✪ Timbale. The macaroni must be just cooked,
but not over-cooked, or it will become pappy with
the second cooking ; and care must be taken to keep
it as unbroken as possible, so that it may lie evenly
round and round (like a beehive, for which reason
these patties, when small, are often called ruches a la
So and So, according to the filling) ; for this dish
usually a rich farce or creme is used as the filling,
this being hollowed in the centre (as described for
the boudin), and a piece of foie gras, or any rich
ragout, placed therein, the whole being then covered
in with more farce and the macaroni. Again,
timbales are sometimes (abroad especially) lined with
polenta or nouilles, and then filled in with financiere,
scraps of poultry, cockscombs, brains, &c., as you
like. Needless to say that if the cook is honestly
incapable of making these cases you must trust to
your baker, or else content yourself with croustades,
which latter are by no means to be despised. For
these, cut a slice of bread straight off the loaf about
Hin. to 2in. thick, trim this neatly into shape either
oblong, round, or square, then mark out a line from
fin. to lin. inside the outer rim all round, sinking
the blade of the knife to two-thirds of the depth of
the bread, and fry this bread in plenty of hot fat✪ Croustades till
TIMBALES, VOL-AU-YENT, PATTIES, &c. 89
of a golden brown ; then drain it well, and remove
the inner circle or square, trimming off all the under-
done, greasy bread inside just as you did for the
vol-au-vent, and set it and the cover in the oven to
crisp, being careful it does not burn. Fill this with
any ragout to taste exactly as you would a pastry
case. These croustades can be made any size you
please. In many houses, moreover, the fillings used
for these timbales are frequently simply packed into
fireproof china cases with lids to them, and no pastry
or even nouille paste used at all, finishing these cases
off just as you would the corresponding timbales.
This form of mould takes its name from its shape,
which was considered like a kettledrum ( timbale )
and is straight-sided, the top being rounded like a
bowl. Of late years the timbale mould is made in
a border shape, the centre open, and so the name
originally always implying a pie of some kind, has
come to be applied to creams, and even ices.
Vol-au-Vent Financiere. — Prepare the pastry case
as described above, then have ready a ragout of tiny
quenelles made of any raw white meat, any remains
of cooked brains or sweetbread, cut up small, little
fillets of cooked chicken, small strips of cooked
tongue, and, if at hand, a bottle of financiere garnish
well drained, ano1 heat all this in a rich veloutc or
bechamel, to which you add at the last the yolk of
one or more eggs, beaten up with a spoonful or two
of cream✪ Vol-au-Vent Financiere; then pour this all into the vol-au-vent,
and serve at once. As a fact, anything can be used
for a vol-au-vent, and it is a plat very dear to the
thrifty French housewife in consequence, as it enables
90
ENTREES.
Page 43 · 3 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
utilise tlie pastry case for lier ragout, and I must admit lier experiment was completely successful.
Besides these timbales, made with pastry, there are also the so-called timbales, when a plain mould of any shape to taste is thichly buttered, boiled macaroni being then arranged neatly all round to form a hind of casing, which is then filled up with any ragout to taste. The macaroni must be just cooked, but not over-cooked, or it will become pappy with the second cooking ; and care must be taken to keep it as unbroken as possible, so that it may lie evenly round and round (like a beehive, for which reason these patties, when small, are often called ruches a la So and So, according to the filling) ; for this dish usually a rich farce or creme is used as the filling, this being hollowed in the centre (as described for the boudin), and a piece of foie gras, or any rich ragout, placed therein, the whole being then covered in with more farce and the macaroni. Again, timbales are sometimes (abroad especially) lined with polenta or nouilles, and then filled in with financiere, scraps of poultry, cockscombs, brains, &c., as you like. Needless to say that if the cook is honestly incapable of making these cases you must trust to your baker, or else content yourself with croustades, which latter are by no means to be despised. For these, cut a slice of bread straight off the loaf about Hin. to 2in. thick, trim this neatly into shape either oblong, round, or square, then mark out a line from fin. to lin. inside the outer rim all round, sinking the blade of the knife to two-thirds of the depth of the bread, and fry this bread in plenty of hot fat till
TIMBALES, VOL-AU-VENT, PATTIES, &c. 89
of a golden brown ; then drain it well, and remove the inner circle or square, trimming off all the underdone, greasy bread inside just as you did for the vol-au-vent, and set it and the cover in the oven to crisp, being careful it does not burn. Fill this with any ragout to taste exactly as you would a pastry case. These croustades can be made any size you please. In many houses, moreover, the fillings used for these timbales are frequently simply packed into fireproof china cases with lids to them, and no pastry or even nouille paste used at all, finishing these cases off just as you would the corresponding timbales. This form of mould takes its name from its shape, which was considered like a kettledrum ( timbale ) and is straight-sided, the top being rounded like a bowl. Of late years the timbale mould is made in a border shape, the centre open, and so the name originally always implying a pie of some kind, has come to be applied to creams, and even ices.
Vol-au-Vent Financiere. — Prepare the pastry case as described above, then have ready a ragout of tiny quenelles made of any raw white meat, any remains of cooked brains or sweetbread, cut up small, little fillets of cooked chicken, small strips of cooked tongue, and, if at hand, a bottle of financiere garnish well drained, ano1 heat all this in a rich veloutc or bechamel, to which you add at the last the yolk of one or more eggs, beaten up with a spoonful or two of cream; then pour this all into the vol-au-vent, and serve at once. As a fact, anything can be used for a vol-au-vent, and it is a plat very dear to the thrifty French housewife in consequence, as it enables
Records on this page
TimbaleCroustadesVol-au-Vent Financiere