Swedish Timbales

Ingredients

• 4 cup cornstarch
• 4 cup flour
• 4 teaspoon salt
• Yolks 2 eggs
• 1 tablespoon olive oil
• 4 cup beer or Same quantity liquid, using equal parts milk and water

Method

1. 1

   Mix dry ingredients, add liquid gradually, and beaten yolks of eggs; then add olive oil.

2. 2

   Shape using a hot timbale iron, fry in deep fat until crisp and brown.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 68. The excerpt below is the record exactly as published.

SwEDIsH TIMBALES WITH CALF’s BRAINS. ELarpED FILLET OF BEEF WITH TRUFFLES. Brown MusHroom SAvce. Porato Rines. FLacEotets. Burrerep Carrots. ASPARAGUS WITH MoussELINE SAUCE. DrEssED LETTUCE. CHEESE FINGERS. Apricot aND WINE JELLY WITH PIsTacHIo Bisquz Ioz CREAM. Cream Sponce BALtts. SaLTED AuMonps. BonsBONS. Water THINS. NEUFCHATEL CHEESE. Carf& Nor. Company and Formal Dinners. = 253 OYSTER COCKTAILS. ‘Allow six small oysters to each cocktail and pour over a dressing made of Sherry, salt and cayenne, using two tablespoons Sherry and a few grains each, salt and eayenne to each cocktail. Let oysters stand in sauce in a very cold place for fifteen minutes before serving. MUSHROOM AND SAGO SOUP. 4 lb. mushrooms # teaspoon salt 1 quart chicken stock Few grains pepper 3 tablespoons pearl sago 1 cup cream 1 cup boiling water Yolks 2 eggs Clean and chop mushrooms, add to stock, bring to boiling point ‘and cook twenty minutes; then rub through a sieve. Cook sago in water twenty minutes, add to stock, then add salt, pepper, cream and egg yolks. | DINNER BRAIDS. 1 cup scalded milk Few gratings from the rind 2 tablespoons butter of a lemon 1 tablespoon sugar # yeast cake, dissolved in 4 teaspoon salt 4 cup lukewarm water Flour Add butter, sugar, salt and grated rind to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour. Beat thoroughly, cover, and let rise until light. Cut down, add enough flour to knead (about one and one-fourth cups will be required), then knead. Let rise again, toss on floured board, shape in small sticks; then shape sticks into braids. Place in buttered pan, some distance apart, cover, let rise until light, and bake in a hot oven. 254 What to Have for Dinner. LOBSTER CHOPS. 2 cups chopped lobster 2 teaspoons lemon juice meat Yolk 1 egg # teaspoon salt 1 teaspoon parsley, chopped Few grains cayenne finely 1 cup Thick White Sauce Mix ingredients in order given and add white sauce. Spread on a plate to cool; then shape in form of chops. Dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Insert a small claw in small end of each chop and arrange around a mound of pars- ley or watercress. THICK WHITE SAUCE. Melt three tablespoons butter, add one-third cup flour, and pour on, gradually, while stirring constantly, one cup milk or one-half cup each, milk and white stock. Bring to boiling point, and season with one-fourth tea- spoon salt and one-eighth teaspoon pepper. CUCUMBER BOATS, SAUCE TARTARE. Select three long, regular shaped cucumbers, cut a thin slice from both the stem and blossom end of each, and cut in halves crosswise. Remove pulp, and seeds, if possible, in sufficiently large pieces to cut in cubes for another salad. Cut sections so as to make boat shape. Arrange each boat on a single lettuce leaf, and fill with SAUCE TARTARE. (See p. 17, under Family Dinners, Menu No. IV.) Company and Formal Dinners. 255 SWEDISH TIMBALES. 4 cup cornstarch 4 cup beer or 4 cup flour Same quantity liquid, using 4 teaspoon salt equal parts milk and wa-. Yolks 2 eggs ter : 1 tablespoon olive oil

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