260. Salpicon, Sauce Madère.
—Place half an ounce of good butter in a saucepan, adding half a glassful of sherry wine, a blanched throat sweetbread ([No. 601]) nicely cut into dice-shaped pieces, four mushrooms, one truffle, and an ounce of cooked, smoked beef-tongue, all cut the same as the sweetbread. Let cook for five minutes, then add half a pint of Madeira sauce ([No. 185]), and let cook again for five minutes. It will now be ready to use for the desired garnishing.
261. Timbales à l’Ecossaise.
—Butter well six small timbale-molds, and line them with cuts of plain, unsweetened pancake ([No. 1186]). Take a preparation of purée of chicken ([No. 226]), and the same quantity of raw forcemeat ([No. 220]), add to it a reduced salpicon ([No. 256]), and with this fill the molds. Cover with small round pieces of the pancake. Then steam them in a moderate oven for eight minutes. Unmold, dress them on a hot dish, pour a gill of hot Madeira sauce ([No. 185]) over, and serve.
262. Timbales de Nouilles à la Genoise.
—Sprinkle the insides of six well-buttered timbale-molds with grated, fresh bread-crumbs; line them with thin foundation paste ([No. 1078]), and fill with finely shred, boiled nouilles ([No. 1182]), adding an ounce of good butter, and seasoning with half a pinch each of salt and pepper, and the third of a pinch of nutmeg; also half an ounce of grated Parmesan cheese. Thicken with a gill of strong Madeira sauce ([No. 185]). Cover the molds with pieces of the foundation paste, and put them into a brisk oven for six minutes. Unmold, and arrange them on a hot dish containing a gill of hot Madeira sauce ([No. 185]), and with the timbales on top.
263. Timbales Russe à la Schultze.
—Prepare six light timbales as for [No. 262], one and a quarter inches high by two and a quarter inches in diameter. Arrange them on a dessert dish with a folded napkin, and lay them in a cool place until needed. Put into a china bowl half of a fine, well-cleaned, sound Camembert cheese, mash it thoroughly with a fork, and drop on to it very gradually one and a half ponies of old brandy. Cut into small pieces two medium-sized, cooked, throat sweetbreads ([No. 601]), and add them to the cheese, mixing well together. Season with half a teaspoonful of salt, a saltspoonful of pepper, and the same quantity of grated nutmeg, stirring well for a minute longer. Then add four medium-sized, chopped truffles, and mix again. Divide the above preparation equally into the six timbales, cover each with a thin slice of truffle, previously dipped in brandy, and send to the table.
264. Croustade à la Régence.
—Spread out a quarter of a pound of pâte-à-foncer ([No. 1078]) an eighth of an inch thick. Clean well six tartlet moulds; line them with the paste, then fill them with cracker-dust; cover them with a buttered paper, place them in the hot oven on a tin plate, and bake for ten or twelve minutes. Take from out the oven and let cool. Remove all the cracker-dust, and they will be ready for use. Fill them with a pint of hot régence ([No. 235]), evenly divided; dress on a hot dish with a folded napkin, and send to the table.