2196—Moulded Pease Purée for Garnish

Prepare the purée as above; but keep it a little creamier. Mix with it, per quart, two whole eggs and the yolks of three, beaten and strained through muslin. With this preparation, fill some dariole- or baba-moulds, according to the piece for which the timbales are intended, and poach them in a bain-marie for from twenty to twenty-five minutes.

Remember to let them stand for five minutes before unmoulding them.

N.B.—Timbales of haricot-beans, flageolets, or lentil purée, are prepared similarly.