My mother's cook book

Take the grenadines now from the saucepan, place them upon a slightly greased baking-tin and brown them in a quick oven. While the grenadines are browning, put the saucepan again over the fire, uncovered, and let the stock reduce as fast as possible. When all is done, arrange the grenadines tastefully in a flat vegetable dish and pour through a strainer over them as sauce, the vegetable flavored stock. Talleyrand Outlets.— Two pounds of filet of veal, three ounces of butter, one dessert spoonful of chopped parsley, one-half dozen of mushrooms, one eschalot, one-half ounce of flour, yolks of two eggs, one tablespoonful of cream, one-half teaspoonful of salt, one-half teaspoonful of pepper, one-half pint of white stock. Cut the veal into small equal ovals and place them in a sauté or very clean frying pan together with two ounces of butter. Over a slow fire cook the meat for five minutes in order to whiten it, being careful to turn the pieces and not to let the butter brown. Draw the pan then from the fire and sprinkle over the meat the chopped parsley, the mushrooms and eschalot which must also have been chopped, and melting in a separate saucepan the remaining ounce of butter, stir into it the flour, add by degrees the stock, and bring all to the boil, and the instant this is accomplished, pour all over TIMBALES. the veal in the sautépan and leave all to cook for twenty minutes very slowly turning the meat and the saucepan constantly while cooking, to prevent the meat discoloring. Prepare now in a bowl the yolks of egg and cream, season this with the pepper and salt, when the veal should be taken from the saucepan and arranged upon a flat dish, and the cream and egg stirred into the saucepan with the sauce. The contents of the saucepan must not be allowed to boil after the yolks of egg are added but as soon as the sauce thickens with them by simmering slowly, it must be poured over the veal. Timbales. — One-quarter of a pound of maccaroni, one-half pound of cold roast beef, four ounces of bread crumbs, one ounce of butter, one ounce of flour, one-half teaspoonful of pepper, one-half teaspoonful of salt, one tablespoonful of catsup, one tablespoonful of Worcestershire sauce, two eggs, three gills of stock. The maccaroni must first be well washed in cold water then put into a saucepan, covered with cold water, put on the fire and boiled for fifteen minutes. Now grease twelve deep cup tins or ordinary teacups. When the maccaroni is boiled, drain the water from it, and drying it lightly in a towel, cut it into inch lengths and arrange these lengths upon end in the cup tins. Chop the cold meat very finely and putting it into a bowl, mix with it the bread crumbs and season this with the pepper and salt, adding also a little of the Worcestershire sauce and half of the catsup. Drop in upon this the egg together with a tablespoonful of the stock, and when the whole has been well mixed together, separate it into equal quantities, put a portion into each of the cups and press it snugly down upon the maccaroni with the blade of a knife. Each tin or cup must be now covered with a small piece of kitchen paper and all placed in a shallow saucepan in which there is boiling water sufficient to reach half way up their sides, when the saucepan should be covered and the timbales allowed to cook very slowly for one hour, boiling water being added from time to time to keep the quantity the same. Five minutes before the hour expires the butter and flour must be mixed together in a small saucepan, to which add the. stock and when this mixture boils add the remainder of the catsup and the Worcestershire sauce, also the remainder of the pepper and salt, and allow all to cook for two minutes.