TIMBALES

Improved with Lea & Perrins' Sauce

Timbales are in reality very fine croquette mixtures, pressed into individual molds and poached in hot water or baked in the oven. In making timbales the meat, fish or vegetable is pounded or mashed until it is very fine and added to a very thick white sauce. This is poured into an oiled mold which is lined with buttered bread crumbs, macaroni, spaghetti, olives, peas or fancy cut pimentos.

BASIC SAUCE FOR TIMBALES

Improved with Lea & Perrins' Sauce

Melt the butter and stir in half of the flour. Add half of the boiling water, stir until smooth. Add the rest of the flour slowly, stirring constantly, so that no lumps will be formed, and the rest of the boiling water, and the salt. Cook, stirring constantly to prevent scorching, until the whole sauce will leave the pan in one thick mass. Remove from fire and beat the egg, which has been well beaten, into the mixture. Add Lea & Perrins' Sauce. Allow to cool, add desired ingredient and pour into buttered or oiled timbale molds and poach in hot water.

CHICKEN TIMBALES

Improved with Lea & Perrins' Sauce

Add 1 cupful of chicken meat which has been ground through a meat chopper and forced through a purée strainer to the Basic Timbale Sauce. Add also 3 finely chopped mushrooms. Fill oiled timbale molds, lined with one long piece of spaghetti, with the chicken timbale mixture and poach in boiling water or bake in a hot oven for ten minutes. Serve with Mushroom or Celery Sauce and garnish with parsley.

FISH TIMBALES

Improved with Lea & Perrins' Sauce

Add 1 cupful of finely picked fish which has been forced through a purée strainer to the Basic Timbale Sauce. Add an extra teaspoonful of Lea & Perrins' Sauce and 1 tablespoonful of lemon juice. Blend well and force into well-oiled timbale molds. Poach or bake for ten minutes and serve with Hollandaise Sauce.

HAM TIMBALES

Improved with Lea & Perrins' Sauce

Cut cold, boiled ham into fine pieces to make one cupful and run through finest cutter of meat chopper. Run again through meat chopper and then force through purée strainer. Add this to the Basic Timbale Sauce and fill into timbale mold which has been oiled and lined with olive rings. Poach in hot water for ten minutes or bake in the oven for that time. Serve with Bearnaise sauce and garnish with parsley.