"Dainty dishes"

Follow the same directions as for the preceding receipt, using Creole sauce instead of Cream sauce. Serve plain boiled rice separate. Hachi de Volaille a la Sanford — Chicken Hash, Sanford Style. Cut the soft part from 36 medium sized hard clams and chop them up rather coarsely. Chop fine i green pepper and fry lightly in butter; add the clams with a little of their juice (removing the scum at the first boil). Next add 8 ounces of cooked breast of chicken, 4 ounces of cocked potatoes (both cut in very small squares) and i gill of cream ; allow to cook for 5 minutes, season to taste and thicken with a little butter kneaded with the same amount of flour. TiMBALES A LA PaRMENTIER — PaRMENTIER TiMBALES. Prepare a puree of potatoes as for Duchess potatoes, adding 2 whole eggs, well beaten, to each quart of potatoes. Butter some small timbal moulds and besprinkle with bread crumbs ; line with the potato puree and fill the center with a salpicon of mushrooms, truffles, and ham. (blended with Brown sauce) ; cover with more puree and put to cook in the oven for about 15 minutes. Serve with Madeira sauce. Note.— These timbales are not cooked in the bainmarie. When cooked they should be of a light golden hue. TiMBALES DE JaMBON A LA NaPOLITAINB — ^HaM TiMBALES^ Neapolitan Style. Butter well some small oval timbal moulds, lay on the bottom of each a slice of beef tongue of the same size and shape as the mould and then mount the sides of the mould with small pieces of macaroni, cut 1/2 inch thick (previously well drained and dried on a cloth). Line the layer of macaroni with chicken force meat, fill the remaining cavity with Ham Croquette preparation, cover the top with more chicken forcemeat and cook for 15 minutes in a medium oven. When ready to serve unmould and serve with Tomato sauce, blended with rich veal gravy. Petits Timbales a la Rothschild— Small Timbales, Rothschild Style. Decorate some small buttered timbal moulds with truffles, line them with chicken cream force-meat and fill the center with a salpicon of fat goose liver and truffles (blended with Madeira sauce). Place the timbales in a saute pan, fill with boiling water to about half the height of the moulds, set in a mild oven to cook for 15 minutes and then unmould and serve with TrufHe sauce. TiMBALES A LA PaLERMITAINE — ^TlMBALES, , Palermitan Style. Follow the same directions as for Ham Timbales, Neapolitan Style, but instead of ham use a Salpicon of Chicken livers, sauted with mushrooms. Finish in the same manner. Serve with Madeira sauce. Petits Timbales a la Montglas — Small Timbales, MoNTGLAs Style. The same as a la Rothschild, except that the salpicon is of chicken, truffles, mushrooms and smoked tongue. Petits Timbales a la Reine — Small Timbales, Queen Style. The same as a la Rothschild, except that you prepare the salpicon of fat goose liver, mushrooms and truffles blended with Veloute Cream sauce and serve the timbales with cream sauce. Timbale de Jambon a la Souvarofp — Ham Timbales, SouvAROFF Fashion. Rid I pound of lean raw ham of all sinews and pound it with 4 ounces of breast of chicken or turkey. When pounded fine, add J4 pint of cold Bechamel sauce, I whole egg and 2 whites ; season with salt and paprika and rub through a fine sieve. Put into an earthen bowl and place on ice. Work the force-meat with a wooden spoon and incorporate by degrees ij^ pints of whipped cream. Butter and decorate some timbal moulds and fill them to about two-thirds of their height with the ham preparation ; dip the index finger in luke warm water and then in the force-meat, making a hollow (thus lining the sides of the mould) ; fill the hollow with a salpicon made of foie gras and truffles (cut in small squares and mixed with thickly reduced Madeira