Small Timbales.
3 gills of hashed cooked meat.
1 level teaspoonful of salt.
1/4 teaspoonful of pepper.
1/4 teaspoonful of onion juice.
1 gill of stock.
1 egg.
1 gill of fine bread crumbs.
A slight grating of nutmeg.
Have the meat free from bone, fat, and gristle, and chopped very fine. Mix all the seasonings and the bread crumbs with it. Now add the stock, and let it stand in a cool place for one or two hours. At the end of that time beat the egg well and mix it with the other ingredients. Butter four small timbale moulds,—small cups will do,—and pack the mixture into them. Put them in a pan and surround them with tepid water. Lay a piece of thick brown paper over the top. Place the pan in a moderate oven and cook the timbales for twenty minutes. Turn them out on a warm platter, and pour a white, brown, or bisque sauce around them.
This mixture may be cooked in one mould. In that case allow ten minutes longer. At no time during the cooking should the oven be hot enough to have the water boil.