Boston Cooking-School cook book

Make and bake like Chicken Timbales, using chopped cooked ham in place of chicken. Serve with Bechamel Sauce (p. 193). HAM TIMBALES II 1 cup stale bread crumbs Y teaspoon salt 1 cup milk YZ teaspoon pepper 4 tablespoons butter 2 egg whites, beaten stiff 1 cup chopped, cooked ham 2 hard-cooked eggs Parsley Cook bread crumbs and milk to a smooth paste. Add butter, ham, salt, and pepper; then cut and fold in egg whites. Bake (see Timbales, p. 414). Garnish with slices of hard-cooked egg and sprigs of parsley. Serves 6. ; HAM MOUSSE, ALEXANDRIA (CUTLETS OF HAM) 4 pound lean, raw ham, finely chopped lg cup cream 4 egg whites, unbeaten Few gratings nutmeg 1% teaspoon pepper Allemande Sauce (p. 195) Asparagus tips Parsley Mix ham and egg whites to a smooth paste. Rub through sieve, add seasonings and cream, a little at a time. Fill slightly buttered cutlet molds. Bake (see Timbales, p. 414). Coat with sauce and garnish with asparagus and parsley. Fills 6 or more molds. LOBSTER TIMBALES I 2-pound lobster, boiled Anchovy paste ¥% cup soft, stale bread crumbs V4 teaspoon salt 14 cup milk Few grains cayenne 4 cup cream 3 egg whites, beaten until stiff Remove lobster meat from shell and chop fine. Cook bread and milk 10 minutes. Add cream, seasonings, egg whites, and lobster meat. Bake (see Timbales, p. 414). Serve with Lobster Sauce (p. 192). Sprinkle with coral rubbed through sieve. Garnish with parsley and pieces of lobster shell from tail. Fills 10 or more molds. LOBSTER TIMBALES II 1 cup chopped cooked lobster meat Few drops onion juice 1 tablespoon butter 2 egg yolks 1 tablespoon flour YZ cup milk 1 teaspoon salt 1 cup cream, beaten stiff lg teaspoon paprika 1 egg white, beaten stiff Cook lobster meat with butter 5 minutes. Add flour, seasonings, egg yolks, milk, cream, and egg white. Bake (see Timbales, p. 414). Serve with Lobster Sauce (p. 192). Fills 6 or more molds. LOBSTER MOUSSE 2-pound live lobster 2 eggs, slightly beaten Y{ cup stale bread crumbs Cooking sherry 4 cup cream Salt and pepper Split lobster, remove intestinal vein, liver, and stomach. Crack claw shells with mallet, then remove all meat, scraping as close to shell as possible to obtain the color desired. Force meat through sieve, add bread crumbs, cream, eggs, salt, pepper, and cooking sherry to taste. Fill 8 or more small timbale molds % full, place in heavy frying pan, and pour in boiling water to 24 depth of molds. Place buttered paper over molds. Bake (see Timbales, p. 414) or cook on stove until firm, keeping water below boiling point. Remove from molds and serve with Hot Mayonnaise (p. 203). SWEETBREAD MOUSSE 4 cup parboiled sweetbread 34 cup heavy cream (p. 320), chopped and rubbed 1 tablespoon butter through sieve 1 tablespoon cornstarch YZ cup breast meat of raw 14 cup Chicken Stock (p. 151) chicken, rubbed through sieve 1% cup parboiled sweetbread, diced 1 egg white Salt and pepper Pound sweetbread and chicken in mortar. Add egg white gradually. Work until smooth, then add cream. Line buttered timbale molds with mixture. Make sauce of butter, cornstarch, and stock; add diced sweetbreads, season with salt and pepper. Put in molds and cover with first mixture. Bake (see Timbales, p. 414) and serve with Supréme Sauce (p. 195) flavored with beef extract or sherry. Fills 8 or more molds. SWEETBREAD AND MUSHROOM TIMBALES 3 2 tablespoons butter Y4 cup stale bread crumbs 1 sliced onion 1 red pepper, chopped 14% cups chopped mushrooms . % teaspoon salt 1 small sweetbread, parboiled 2 egg yolks, well beaten and chopped (p. 320) 2 egg whites, beaten stiff 1 cup White Sauce (p. 191) Mushroom Sauce (p. 200) Cook butter and onion 5 minutes. Add other ingredients. Bake (p. 414). Serve with Mushroom Sauce. Fills 12 or more molds. MACARONI TIMBALES