The timbale may also be served with an olive sauce.
Butter well a border mould, and sprinkle with fine bread crumbs, turn the timbale mixture into it, set the mould in a pan of boiling water, cover to keep from browning, and bake from ten to fifteen minutes.
Turn the timbale out on a platter, fill the center with the sauce, garnish and serve.
Butter a small timbale mould, fill with the mixture, and put in a baking-pan half full of boiling water.
Fill buttered timbale moulds, cover [Page 196] with buttered paper, and bake for fifteen minutes in a pan of hot water.
Fill buttered timbale moulds with the mixture and cook in a pan of hot water in a moderate oven for twenty minutes.
Timbale of cherries, apricots, pineapples, pears and apples are made in the same manner.
Timbale cases are shells in which various creamed foods are served.
If an especially dainty dish is desired for a light meal, sweetbreads may be creamed and then served over toast or in patty shells or timbale cases, the making of which is taken up later.
After being creamed, oysters may be served over toast or in timbale cases.
When the meat of hard-shelled crabs is creamed, it makes a very dainty dish, especially if it is served over toast or in timbale cases.
To prepare timbale cases, a timbale iron, such as is shown in Fig.
These are made out of a batter by means of a timbale iron and fried in deep fat until brown.
Such foods as creamed sweetbreads, creamed sweetbreads and mushrooms, and other delicate foods that are served in small quantities can be made very attractive by serving them in timbale cases.
Pour the hot oysters into the hot white sauce, season to taste with salt and pepper, and serve over toast or in timbale cases.
Then carefully remove the timbale case from the iron with a fork and place it on paper that will absorb the fat.
Salt and pepper 6 slices toast or 6 timbale cases Melt the butter in a frying pan, add the oysters, and heat them in the butter until the edges begin to curl slightly.
Beat a little butter into the mixture to improve the flavor, heat, and serve in timbale cases, as shown, or over toast.
This precaution will prevent the formation of a ridge of bubbles around the top of the timbale case.
Heat all thoroughly and serve on toast points or in timbale cases, the making of which is explained in Meat, Part 2.
A rosette iron may be used instead of a timbale iron if desired.
Butter small-sized timbalemoulds and fill two-thirds full with the mixture.
Serve intimbale cases, or upon croustades of bread.
Chill timbale moulds in ice water; dip thin slices of gherkins into half-set aspic, and arrange them symmetrically against the sides of the moulds, and brush over the decoration with aspic.
Serve on toast, in Swedish timbale cases or in patty cases.
Add the egg, and the pieces of meat which you have removed from the sauce, to the timbale at the same time that you add the mushrooms.
Braised sweetbreads served with their own gravy, and garnished with onetimbale of spinach for each person.
Make a risotto, and put in small buttered timbale moulds.
Use one timbale to garnish each two broiled lamb chops.
Mix four eggs with one pint of warm consomme, add green coloring, strain, put in buttered timbale moulds, and cook in bain-marie.
Pass one pint of freshly-chopped spinach through a fine sieve, season with salt and pepper, add one spoonful of cream sauce and a raw egg, mix well, and put in small buttered timbale moulds.
To one cupful of this add 3 well-beaten eggs; mix thoroughly, then fill well-buttered timbale molds.
Turn into buttered timbale moulds and bake standing in a pan of hot water (the water should not boil), until the centres are firm.
For instance, a vegetable prepared with a sauce is frequently served in patty shells, timbale cases, or croustades.
When combined with a cream sauce and served in patty shells ortimbale cases, a dish suitable for the daintiest meal is the result.
Sometimes it is chopped very fine and placed around the edge of a patty shell, a croustade, a timbale case, or a piece of toast upon which food is served.
Measure the ingredients given in Salmon Timbaleor Loaf, using salmon or any kind of canned or cooked fish, and prepare a fish loaf.
The following menu is suggested: Salmon Timbalewith White Sauce Stuffed Baked Potatoes Stewed or Scalloped Tomatoes Bread and Butter Prune Pudding with Top Milk Analyze this menu.
Shape, using a hot Swedish timbale iron, and cook in deep fat until delicately brown.
Mix ingredients and put into well oiled timbale mold or individual molds or brick shaped tin.
Put into small timbale molds which have rounds of buttered paper in the bottom, decorated with truffles or not.
They may be used as garnish for a timbale if shaped in cones or balls, or served with cream sauce as a separate course.
The uses of timbale molds and custard cups are almost innumerable, and when you once get them you have them.
Fill buttered timbale moulds or one large mould with this mixture, cover with buttered paper, and bake 20 minutes in moderate oven in a pan half filled with hot water.
Poach thetimbale in a covered bain-marie for thirty minutes in boiling water.
Fill small, buttered timbale moulds with the mixture, half surround with hot water and bake twenty minutes in a moderate oven.
Both timbale cases and Saratoga potatoes given in the next course, may be prepared early.
Heat timbale iron in hot Crisco, let stand two or three minutes, then drain and dip into batter to half inch of top of iron; submerge in Crisco and fry until batter is crisp and lightly browned.
Timbale Chop fine the uncooked white meat of a chicken; this should weigh a half pound.
Or the timbale molds may be lined with this mixture, and the centers filled with creamed mushrooms; put enough of the timbale mixture over the top to hold in the stuffing; they will then be cooked and served in the usual manner.
Beef Timbale Chop fine any left-over tough bits of lean beef.
Cut them off before the steak is broiled, and put them aside to use for Hamburg steaks, curry balls, timbale or cannelon, making a new and sightly dish from that which would otherwise have been thrown away.
Put at once into an oiled Charlotte mold or into small timbale molds.
Season with, salt and pepper, and serve intimbale cases.
Timbale of Macaroni for Twelve Persons Boil one-half pound of macaroni in water for five minutes.
Line individual buttered timbale molds with a thin layer of the ham paste.
Stir it over the fire until the meat is heated; remove from the fire, add two beaten eggs, and turn it into a a quart timbale mold, which is lined with macaroni in any of the forms given in illustrations.
Fill the center with boiled macaroni and cheese, mixed with a well-reduced Bechamel sauce; or fill the timbale with a salpicon of sweetbreads and mushrooms.
Fish timbale is usually made in a solid piece and served as a fish course.
Butter individualtimbale molds, decorate them with truffles, fill with forcemeat, and poach ten to fifteen minutes in slow oven.
Arrange them in timbale cups, mixing the vegetables together; fill the cups up with royale mixture.
Ornamented individual timbale cups may also be used for molding the puree.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "timbale" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: pastry; pasty; pate; pie; puff; rosette; strudel; tart; timbale; trifle; turnover
