European and American cuisine

Montana Timbales.— Rub Y^ pound fine-chopped chicken meat from the breast through a sieve ; add the white of 1 egg, 1 teaspoonful salt, a little Cayenne pepper, a pinch of nutmeg. When well mixed add 1 pint of whipped cream. Fill in buttered and decorated timbale molds, and finish the same as in foregoing recipe. Serve with sauce AUemande. These timbales may be filled with a small ball of pAte de f oie gras. Chicken Liver Timbales. — Chop and rub through a sieve some chicken livers and some fresh pork from the loin (4 ounces of each after it has passed through the sieve) ; add Y^ pound pate aux choux (page 81), the yolks of 8 eggs, salt and pepper and nutmeg, pound all together ; add last Y^ pint whipped cream. Pill the mixture in buttered timbale molds, and poach them in the oven till firm to the touch. Serve with Madeira sauce. Ham Mousse line. — Chop fine 4 ounces each of smoked ham and chicken breast, add the whites of 2 eggs, and rub it through a sieve. Cook fiour and butter of each 1 tablespoonful with 1 cupful milk to a thick sauce, add the yolk of 4 eggs, remove when cold ; add the sauce to the meat ; add a little cayenne, nut meg, and pink coloring ; mix ; add last Y« pint whipped cream ; fill into buttered mouseline molds ; finish the same as timbales ; serve with Allemande sauce. Chicken Cream Forcemeat. — Pass the breast of 1 large chicken twice through a meat machine, then rub it through a sieve and weigh it — there should be a half pound, good weight — add in small portions 5 ounces of butter, stirring continually with a potato masher ; when this is well mixed, add slowly the whites of 4 eggs, and mix well ; season with 1 teaspoonful salt, Ys teaspoonful nutmeg, and a pinch of Cayenne pepper ; place it 1 hour on ice, then add 1 pint of whipped cream. This forcemeat may be used in many ways — ^for covering chops, tongue, or canapes, or for quenelles, border form, timbales, mousselines, etc. It may be colored pink or green. Chicken Cream Timbales.—Butter some timbale molds, and put a star of truffle iu the bottom of each timbale, fill them with the chicken cream forcemeat, prepared as in foregoing recipe ; set the timbales in a pan of hot water; let the water reach one third up the form; place the pan in a medium-hot oven; cover with buttered paper, and bake till firm to the touch ; when done, remove from the oven; take them out of the molds, and serve with Bechamel sauce. Chicken Cream Forcemeat Border.— Butter a border form ; fill it with the chicken cream forcemeat ; set the form in a pan of hot water ; let the water reach one third up the form ; cover with buttered paper, and bake till firm to the touch ; when done, turn the border into a round dish ; pour a cream sauce into the center, or put chicken & la poulette in center, or sauted mushrooms. Chicken cream forcemeat may be used to decorate lamb chops or beef tongue ; it may also be used for small chicken dumplings and balls.