Timbales de Blé Vert (Green Corn Timbales)
From Recherché entrées, 1907
Turn out onto a hot dish.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.
Timbales de B16 Vert. (Green Corn Tlmbales.) Beat up three eggs, season with salt, and paprika or cayenne, add a gill of milk, \ gill of cream, and \ pint of green corn. Fill up some well buttered timbale moulds, and stand in a saute-pan of boiling water, cover with buttered paper and bake for about 20 minutes. Turn out on to a hot dish, and serve with hot bechamel sauce, enriched with a little cream, containing some lemon juice, finely chopped parsley and chervil. Cassolettes de C616ri et Macaroni. (Celery and Macaroni Cassolettes.) Trim and wash 2 heads of white celery, boil it till tender in milk and water, seasoned with salt and a bay- leaf. Drain the celery, and cut it into i-inch lengths. Cook likewise 2 oz. of macaroni (spaghetti) in salted water and when done drain on a sieve and cut into short pieces. Heat up i| gills of rich white sauce (bechamel or velout^), put in the celery and macaroni, season with white pepper and a grate of nutmeg, and let the whole simmer gently for 15 minutes or longer. Great care must be taken so as not to break the celery or macaroni. Have ready 9-10 oblong or oval cassolette cases lined with thin nouille paste and baked (blind) to a golden brown. Fill these with the above prepara- tion. Dish up on a hot entree dish and serve. Petits Souffles au C616ri. (Small Celery Souffles.) \ lb. of the white part of celery, a small blade of mace, I oz. butter, pepper and celery salt, \ oz. grated Par- mesan cheese, i| gills milk, \ bay-leaf, i slice of onion, I oz. flour, 3 eggs
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