Prepare a ragout with the sweetbread, cut in dice, mixed with the trimmings of truffles chopped up coarsely, and moisten with a little sauce. Put about a dessert- spoonful of this into each mould, and fill up with the re- mainder of the farce. Poach first on the stove, and then in the oven, for zo minutes in all. When half cold, turn out the little timbales on to a cloth, and put on the ice to get cold quickly. Place these carefully into the pre- pared masked and decorated moulds, and fill the sides with half-set aspic. Allow the moulds to set firm, then turn out, and dish up smartly. Timbale de Volaille h la Pasqual (Cold). (Chicken Timbale, Pasqual style.) t tender fowl, 4 eggs (4 yolks and 2 whites), 2 oz. panade, J a pint double cream, seasoning, carmine for colouring, 3 oz. butter, ij gills aspic jelly, slices of truffles, J pint white chaud-froid sauce, celery, tongue, i glass Madeira, foie gras, mushrooms, i gill rich tomato sauce, semolina or rice socle, i cock's comb, and 2 large truffles. Bone the fowl, free the meat from skin and sinews and make a good rich stock from the bones and skin. Pound the meat in a mortar, adding, when fine enough, the yolks of eggs, panade, and butter ; add seasoning to taste, mix well, and rub through a fine sieve. Incorporate the cream and beaten whites of eggs, either before or after the puree is produced ; this forms the farce. Divide it equally, and colour one part with tomato puree to give it a bright red colour. Spread the prepared farce into buttered flat moulds, and poach them from 20-25 min- utes. When done and cooled, cut it into slices, and then into neat triangular shapes (sufficient to decorate the mould) . Mask a large timbale mould with a thin layer of aspic, decorate it with truffle, cut into small rounds, and 134 Recherche Entrees. alternate slices of red and white farce. Next, coat the inside of the mould with a chaud-froid sauce, into which a little cream and saffron essence has been introduced. Prepare a ragout of foie gras, truffles, champignons, celery, and the remainder of cooked farce, all cut into slices, and moisten with a glass of Madeira, aspic and tomato sauce, also additional seasoning if required. Fill the mould with this and place it on the ice to set. Have ready a neat border of cooked cold semolina or rice to form the base or socle ; place this in a cold dish, decorate the base with creamed butter, suitably coloured. Unmould the timbale, place it carefully in the centre of the dish. Insert a silver skewer, replete with a cock's comb and the whole truffle in the centre of the timbale, and serve. Palmettes de Volaille, Valeska (Cold). I large plump Surrey fowl, 2 oz. butter, | gill stock, \ gill cream✪ Timbales de Volaille à la Rothschild, \ gill bechamel sauce, seasoning, 2 whites of eggs, ij gills white chaud-froid sauce, meat glaze, 8 oblong flat or kite-shaped souffl6 cases. Remove the fillets from the fowl, free them from skin, etc., flatten them, season, and fry lightly in butter in a saute-pan. Add the stock, cover with buttered paper, and poach in the oven for 15 minutes. Take up, drain and press the fillets. With the remainder of the fowl, prepare a light souffl6 farce, using the cream, bechamel sauce, whites of eggs (previously whisked), and seasoning. Put this in a buttered plain mould (flat shape), and cook in a bain- marie in the oven. When done, unmould and let cool. Cut the chicken fiUets into the shape of the paper cases, in a similar manner cut the chicken souffle, and sandwich them together with a little dissolved meat glaze. Mask each carefully with white chaud-froid sauce, and decorate Entrees of Poultry. 135 afterwards with thinly cut fanciful shces of truffle and tarragon leaves. Place a httle small cress or other salad, previously seasoned, in each of the cases ; dress the palmettes upon this, dish up, and serve.

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Prepare a ragout with the sweetbread, cut in dice, mixed with the trimmings of truffles chopped up coarsely, and moisten with a little sauce. Put about a dessert- spoonful of this into each mould, and fill up with the re- mainder of the farce. Poach first on the stove, and then in the oven, for zo minutes in all. When half cold, turn out the little timbales on to a cloth, and put on the ice to get cold quickly. Place these carefully into the pre- pared masked and decorated moulds, and fill the sides with half-set aspic. Allow the moulds to set firm, then turn out, and dish up smartly. Timbale de Volaille h la Pasqual (Cold). (Chicken Timbale, Pasqual style.) t tender fowl, 4 eggs (4 yolks and 2 whites), 2 oz. panade, J a pint double cream, seasoning, carmine for colouring, 3 oz. butter, ij gills aspic jelly, slices of truffles, J pint white chaud-froid sauce, celery, tongue, i glass Madeira, foie gras, mushrooms, i gill rich tomato sauce, semolina or rice socle, i cock's comb, and 2 large truffles. Bone the fowl, free the meat from skin and sinews and make a good rich stock from the bones and skin. Pound the meat in a mortar, adding, when fine enough, the yolks of eggs, panade, and butter ; add seasoning to taste, mix well, and rub through a fine sieve. Incorporate the cream and beaten whites of eggs, either before or after the puree is produced ; this forms the farce. Divide it equally, and colour one part with tomato puree to give it a bright red colour. Spread the prepared farce into buttered flat moulds, and poach them from 20-25 min- utes. When done and cooled, cut it into slices, and then into neat triangular shapes (sufficient to decorate the mould) . Mask a large timbale mould with a thin layer of aspic, decorate it with truffle, cut into small rounds, and 134 Recherche Entrees. alternate slices of red and white farce. Next, coat the inside of the mould with a chaud-froid sauce, into which a little cream and saffron essence has been introduced. Prepare a ragout of foie gras, truffles, champignons, celery, and the remainder of cooked farce, all cut into slices, and moisten with a glass of Madeira, aspic and tomato sauce, also additional seasoning if required. Fill the mould with this and place it on the ice to set. Have ready a neat border of cooked cold semolina or rice to form the base or socle ; place this in a cold dish, decorate the base with creamed butter, suitably coloured. Unmould the timbale, place it carefully in the centre of the dish. Insert a silver skewer, replete with a cock's comb and the whole truffle in the centre of the timbale, and serve. Palmettes de Volaille, Valeska (Cold). I large plump Surrey fowl, 2 oz. butter, | gill stock, \ gill cream, \ gill bechamel sauce, seasoning, 2 whites of eggs, ij gills white chaud-froid sauce, meat glaze, 8 oblong flat or kite-shaped souffl6 cases. Remove the fillets from the fowl, free them from skin, etc., flatten them, season, and fry lightly in butter in a saute-pan. Add the stock, cover with buttered paper, and poach in the oven for 15 minutes. Take up, drain and press the fillets. With the remainder of the fowl, prepare a light souffl6 farce, using the cream, bechamel sauce, whites of eggs (previously whisked), and seasoning. Put this in a buttered plain mould (flat shape), and cook in a bain- marie in the oven. When done, unmould and let cool. Cut the chicken fiUets into the shape of the paper cases, in a similar manner cut the chicken souffle, and sandwich them together with a little dissolved meat glaze. Mask each carefully with white chaud-froid sauce, and decorate Entrees of Poultry. 135 afterwards with thinly cut fanciful shces of truffle and tarragon leaves. Place a httle small cress or other salad, previously seasoned, in each of the cases ; dress the palmettes upon this, dish up, and serve.

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