Timbales are Tempting

Many appetizing delicacies can be made by skilful use of the odds and ends in the icebox

MARGOT MACDONALD January 15 1930

Timbales are Tempting

Many appetizing delicacies can be made by skilful use of the odds and ends in the icebox

MARGOT MACDONALD January 15 1930

Timbales are Tempting


Many appetizing delicacies can be made by skilful use of the odds and ends in the icebox


THE timbale may be just a savory trifle, an unsubstantial entrée, or it may be made quite nourishing with eggs and a considerable quantity of solids. In some cases, the consistency is much that of a custard, while in others, bread crumbs give it a more substantial texture. Meat of any kind, fish, cheese, fowl, vegetables, all give character to molds which will frequently solve the problem of the main dish at luncheon, or of the dinner dish that is to be evolved, perhaps, from somewhat sketchy left-overs. With a good sauce, however, there is nothing about the finished product to suggest that the timbales had any connection with the thrifty use of the odds and ends in the icebox.

Most timbales are of the molded variety. The mixture is packed into buttered timbale molds or custard cups and cooked in the steamer over hot water or in a moderate oven, the molds being set in a pan of hot water. The process is called oven-poaching. One type of timbale, however, departs entirely from the molded group. It is a delicate pastry shell, a batter in which a timbale iron is dipped and then lowered into hot fat to cook the film of batter and make a fragile pastry shell of it. This shell is then filled with any good creamed mixture.

Cheese Timbales

3 Eggs 1 Cupful of scalded milk Y Teaspoonful of salt Few grains of paprika Few drops of Worcestershire Sauce

p2 Cupful of grated cheese

Beat eggs slightly and add the scalded milk and seasonings; stir in the grated cheese and turn into buttered molds. Put a greased paper over the top and cook in a steamer over boiling water until firm; oven-poach, setting the

molds in a pan containing hot water and having the oven at moderate heat, 350 deg. Fahr. To test, thrust a silver knife into the centre—it should come out clean. Cooking time will be about twenty-five minutes.

Chicken or Turkey Timbales

This is a delicate mixture when made with chicken or turkey, but cold cooked veal or other meat may be substituted; it should be cut in small dice rather than minced:

2 Tablespoonfuls of butter

%. Cupful of milk

1 Cupful of cold fowl or meat

Celery salt


Y Cupful of bread crumbs

2 Eggs

White pepper

If convenient, one tablespoonful of finely chopped pimento or green pepper or olives may be added to the mixture.

Melt the butter and toss the bread crumlis—which should be dry—in it, stirring for a few minutes; add the milk and bring to the boil. Mix the chopped cold fowl or meat with the slightly beaten eggs and add the seasonings. Combine all the ingredients and turn the mixture into buttered molds. Bake in a moderate oven, 350 deg. Fahr., in a pan containing hot water; the timbales will be firm in the centre in about thirty-five minutes.

Serve with the following sauce:

3 Tablespoonfuls of butter

1 Teaspoonful of chopped onion

Y Cupful of milk

Y Cupful of white stock

Tablespoonful of chopped green pepper

Tablespoonfuls of flour

Salt and pepper

Melt the butter in the saucepan and cook the green pepper and onion in it for a few minutes before blending in the flour; add the liquid gradually, stirring constantly until the sauce thickens smoothly. Season to taste with salt and pepper. Pour the sauce over the timbales and garnish with lemon slices and parsley.

Sa.mon and Macaroni Timbales

Boiled macaroni

\ 2 Cupful of dry bread crumbs

1 Egg

12 Teaspoonful of salt

j/g Teaspoonful of pepper

Ys Cupful of milk

Y¿ Cupful of canned


2 12 Tablespoonfuls of melted butter

C/iolrl (-to milko rl rl t Vi o mi m h« and conk five minutes

Add the salmon, which has been flaked with a silver fork, and all skin and bone removed; beat the egg slightly and add it to the mixture, also the melted butter and seasonings.

Have ready the cooked macaroni, which has been boiled in a large quantity of salted water until tender. Butter a mold and line it with the macaroni, coiling it around the inside of the mold. Turn in the salmon mixture and cover the top with lengths of macaroni cut to fit. Place the mold in a pan containing hot water; cover the mold with greased paper and bake half an hour in a moderate oven. Serve with cream sauce to which a few French capers and some finely chopped pickled gherkins have been added.

Crabmeat Timbales

3 Egg yolks

2 Cupfuls of crabmeat

1Y Cupfuls of fresh bread


2 Teaspoonfuls of lemon


}i Cupful of melted butter

Teaspoonful of salt

Few grains of pepper

Yi Tablespoonful of minced


Beat the egg yolks slightly and add to the crabmeat, which has been chopped quite fine; combine with crumbs, butter and seasonings and fold in lightly the well-beaten egg whites. Turn mixture into well greased molds, set in a pan of hot water and bake in a moderate oven, 375 deg. Fahr., for about thirty minutes. Turn out on a platter and serve with Bechamel Sauce or the same sauce suggested for the Salmon and Macaroni Timbales.

Whitefish Timbales

Whitefish, flounder, halibut, lake trout or similar fish may be used.

1 Pound of fish

1 2 Tablespoonful of lemon


Teaspoonful of salt Few grains of cayenne

Y Cupful of whipping


3 Egg whites

Cook the fish in boiling salted water; drain well and run through a coarse sieve. Add the seasonings. Beat the cream stiff and fold it into the fish mixture, then fold in the stiffly beaten egg whites. Butter individual molds, turn in mixture, place in a pan containing hot water, cover molds with greased paper and bake in a moderate oven, 350 deg. Fahr., twenty or twenty-five minutes. Unmold and pour around the timbales one of the sauces suggested in the two previous recipes.

Timbales of Left-Over Meat

This dish offers a most delicious way to use up left-over scraps of cold cooked veal, lamb, pork or fowl; a couple of these might be mixed or a little cold cooked ham used with one of them to eke out the quantity.

1} 9 Cupfuls of cold cooked meat

3 Egg yolks

Y Cupful of rich cream Yi Teaspoonful of salt

Few grains of paprika

1 Tablespoonful of French capers

3 Egg whites

1 Cupful of medium thick

cream sauce

2 Tablespoonfuls of

chopped olives

2 Hard cooked eggs (optional)

Mince the meat very fine; mix with it well the slightly beaten egg yolks—this should be of paste-like consistency. Add the cream and seasonings and fold in lightly the stiffly beaten egg whites. Butter small molds, put a slice of hard cooked egg and a little chopped olive in each, then quarter-fill with the sauce; add meat mixture to fill molds; set in pan containing hot water, put buttered paper over molds and bake until firm. When unmolded, the sauce will run over each timbale.

Ham Timbales 1.

4 Eggs

1 Cupful of niilk

1 Teaspoonful of salt

15 Drops of onion juice

Y Cupful of chopped ham

Y Teaspoonful of pepper

Few grains of dry


Beat eggs slightly, add the milk and seasonings and the chopped ham. Turn into buttered molds, cover them with buttered paper, and steam over hot water or oven-poach by setting molds in a pan containing hot water and baking in a medium oven. They will require about twenty-five minutes.

Ham Timbales II.

For a mixture in which bread crumbs supply a proportion of the solids, use:

1 Cupful of milk

1 Cupful of stale crumbs

Yx Cupful of butter

1 Cupful of chopped cooked


1 2 Teaspoonful of salt

Few grains of pepper

2 Egg whites

Scald the milk, add the crumbs and cook fifteen minutes. Add the butter, ham, and seasonings; beat the egg whites stiff and fold them into the mixture. Turn into buttered molds, filling two-thirds full, put buttered paper over the top and set molds in pan containing hot water; bake in moderate oven, 350 deg. Fahr., until firm—twenty to twenty-five minutes. Turn out and serve with a cream sauce to which chopped hard-cooked eggs and perhaps a few chopped olives or pickles have been added.

Swedish Timbales

Altogether different from the various molded timbales we have been discussing, the Swedish timbale is a fragile case made by dipping a regulation timbale iron in batter, then lowering it into deep hot fat and frying to a delicate golden brown and delicious crispness. The timbale case is then slipped off the iron and is filled with a creamed mixture—chicken, lobster, crabmeat, sweetbread, vegetables, etc.

For the batter:

Yi Cupful of flour

Pinch of salt

Yi Teaspoonful of fruit sugar 1 Egg

Y Cupful of milk

1 Teaspoonful of melted butter

Deep fat for frying.

Mix and sift together the dry ingredients; beat the egg, combine with the milk, and gradually add to the first mixture. Add the melted butter.

Have fat heated to 365 deg. Fahr., hot enough to brown a small cube of bread in one minute. Heat the timbale iron in the fat, then drain it, wipe over quickly with tissue paper and dip it into the batter, to three-quarters of the iron’s depth. For convenience, it is well to put the batter in a cup into which the iron can be dipped.

Dip the iron in the hot fat, removing it as soon as the timbale case is golden brown. Slip if off on crumpled absorbent paper and repeat until all the cases have heen made.

Fill with creamed mixture, garnish with a slice of stuffed olive and sprigs of parsley.

Plain Rice or Spaghetti Timbales

Boil rice or spaghetti in plenty of salted boiling water, and when tender, drain well and pack in small buttered molds. Place these in a pan containing hot water and put in a slow oven for ten minutes. Unmold and use as a border for a stew or fricassee or dish of curried eggs or meat.

These molds of rice are very delicious to serve with a simple creamed veal or chicken or lamb dish, if a little chopped green pepper is fried for a few minutes in melted butter and then added, with an equal amount of chopped pimento, to the hot boiled rice, before it is packed into the molds.