1242—Timbale de Ris de Veau

Butter a timbale mould and decorate its sides with thin pieces of noodle paste, in the shape of lozenges, crescents, indented rings, discs and imitation-leaves. Excellent ornamental arrangements may be effected thus; but the reader should bear in mind that the simplest are the best.

Prepare a skullcap of paste as explained under No. 1241, Pâté Chaud de Ris de Veau; slightly moisten the ornamental work in the mould, that it may cling to the paste of the timbale, and line the latter with paste which should be well pressed in all directions, that it may take the shape of the mould.

Then pierce the paste on the bottom, to prevent its blistering during the baking process; line the bottom and sides with buttered paper, and fill the timbale, three-quarters full, with split peas or lentils.

Cover the latter with a round piece of paper, and close the timbale by means of a round layer of paste, which should be sealed down round the edges. Make and trim the crest of the timbale; pinch it inside and out, and finish the cover, by means of applied imitation-leaves of paste, superposed to form a kind of dome.

Set in a moderate oven, and when the timbale is baked, remove its cover with the view of withdrawing the lentils or peas and the paper, the sole object of which was to provide a support for the cover. Besmear the inside of the timbale with a brush dipped in the beaten white of an egg; keep it for a minute or two in front of the oven, with the view of drying it inside; turn it out, and spread upon its bottom and sides a very thin coat of chicken or ordinary forcemeat, the purpose of which is to shield the crust from the softening effects of the juices of the garnish.

Put the timbale in the front of the oven for a moment or two, that this coating of forcemeat may poach.

Garnish.—Veal sweetbreads, braised without colouration and cut into collops; small mushrooms; cocks’ combs and kidneys; small quenelles of chicken, mousseline forcemeat, or roundels of chicken forcemeat rolls one-third inch thick, trimmed with the fancy-cutter; and slices of truffles, half of which should be kept for the purposes of decoration.

Cover this garnish with Allemande sauce, prepared with mushroom essence. Pour it into the timbale, just before serving; upon it set the reserved slices of truffle, in the form of a crown; replace the cover; dish upon a folded napkin, and serve.

N.B. (1) As already stated the garnish of the timbale may be cohered with a half-glaze sauce, flavoured with Madeira or truffle essence.

(2) In this garnish, whether it be cohered by means of a white or brown sauce, the slices of veal sweetbreads are always the principal ingredient; but, subject to the circumstances, the other details may be altered or modified.