I* elites Timbales a la Meridionals

Ingredients

• 1/2 lb. lean mutton fillet
• 2 tablespoonfuls Espagnole sauce (No. 236)
• 1 tablespoonful sherry or Madeira
• 1 tablespoonful cream
• 1 oz. butter
• 2 eggs
• 10 stuffed Spanish olives
• 1/2 gill well-reduced tomato sauce (No. 271)
• 1 gill demi-glace sauce (No. 237)
• pepper
• salt
• nutmeg

Method

1. 1

   Cut the meat into small pieces and pound until smooth.

2. 2

   Add the Espagnole sauce, wine, cream, butter, and eggs one at a time, season to taste, mix well, and rub through a sieve.

3. 3

   Butter small timbale moulds, fill them with the mixture, leaving a hollow in the center for reduced tomato sauce and an olive.

4. 4

   Cover with forcemeat, place in a pan with boiling water, cover with oiled paper, and cook in a quick oven for about twenty minutes.

5. 5

   Unmould, dish up, and sauce with hot demi-glace.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 223. The excerpt below is the record exactly as published.

I* elites Timbales a la Meridionals (. Little Timbales, Meridionale Style). — f lb. lean mutton fillet, 2 tablespoonfuls Espa- gnole sauce (No. 236), 1 tablespoonful sherry or Madeira, 1 table- spoonful cream, 1 oz. butter, 2 eggs, 10 stuffed Spanish olives, \ gill well-reduced tomato sauce (No. 271), 1 gill demi-glace sauce (No. 237), pepper, salt, nutmeg

Cook this with the app: pantry check, scaling, and the assistant.