Take three-quarters of a cup of rich milk, put half of it into a saucepan with an ounce and a half of butter, let it come to a boil, and then stir into it an ounce and a half of dried and sifted bread crumbs and a good half tablespoonful of flour. Stir constantly until it no longer sticks to the pan, remove from the fire and let it cool. When cold add two heaping tablespoonfuls of finely chopped walnuts, one tablespoonful of lemon juice, one teaspoonful of onion juice, one even teaspoonful of sugar, a saltspoonful of mace, two eggs unbeaten—one at a time—and the rest of the milk, salt and pepper to taste. Beat hard. 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.
Sauce.—Put in a spider a good heaping tablespoonful of butter, let it brown, add a thick slice of onion cut in small pieces and a heaping tablespoonful of flour, stir constantly until it is a very dark rich brown, being careful not to let it burn, then add a quarter of a pound of fresh mushrooms, skinned and stemmed and cut into dice, let them cook a few minutes, then add a stock made from their stems and skins. Have a celery root that has been pared and cut into dice and cooked until tender in very little water with a bay leaf and two cloves, remove the cloves and bay leaf and turn the rest into the sauce, season with pepper and salt. Turn the timbale out on a platter, fill the center with the sauce, garnish and serve. A few truffles are a great addition. The timbale may also be served with an olive sauce.
[A MOULD OF SPAGHETTINA.]
Put three-quarters of a cup of spaghettina, broken in small pieces, into a quart of boiling water with an even tablespoonful of salt. Boil half an hour. Drain the water off and add a cup of milk to the spaghettina, and cook nearly half an hour, until the milk is almost all absorbed. Then make a cream sauce as follows: One cup of milk in a saucepan, rub butter the size of an egg into a slightly heaping tablespoonful of flour, adding a little of the warm milk, then stir into the milk on the fire, season with salt and pepper, add two even tablespoonfuls of grated cheese—the American Edam cheese is nice for this—and when the sauce is thick turn the spaghettina into it, let it come to a boil, turn out on a dish, and when cool add one egg beaten light. Butter a border mould which holds a little more than a pint, sprinkle it with bread crumbs, turn the mixture into it and set the mould into a pan of hot water and bake in a moderate oven twenty-five minutes. Have a pint of nicely stewed tomatoes seasoned to taste and thickened with bread crumbs and a good tablespoonful of butter. Turn the spaghettina mould out on a platter, fill the center with the stewed tomatoes, garnish with parsley and serve. It makes a very pretty dish and is an excellent pièce de resistance for dinner or luncheon.
[SPINACH BORDER MOULD.]
Prepare the spinach as in recipe for [spinach pudding], butter a border mould, dust it with bread crumbs, and press the spinach mixture into it, put the mould into a pan of hot water in the oven, cover it to prevent browning, and bake about twenty minutes.
[A FILLING FOR THE CENTER OF MOULD OF SPINACH.]
Break two eggs in a bowl, add a little salt and four tablespoonfuls of cream and beat them slightly. Turn into a buttered tin cup and stand in a saucepan with a little boiling water in it on the stove, cover and cook until stiff—about three or four minutes— remove from the fire, turn out of the mould and cut in half-inch slices and then into stars or any fancy-shape preferred, or into dice. Make a cream sauce, turn the spinach mould out on a platter, put a little of the sauce in the center, then some of the egg stars, then the rest of the sauce, and finish with the egg stars.
[MOCK COD FISH BALLS.]
Six medium sized potatoes, washed, peeled and boiled for ten minutes in salted water. Drain and grate them while hot and stir in two heaping tablespoonfuls of butter; mix thoroughly. Season with salt, cayenne pepper to taste, and add a teaspoonful of grated onion and a saltspoonful of mace. Beat two egg yolks light and stir well into it with two heaping tablespoonfuls of cracker crumbs. Fry brown in small balls in boiling fat without crowding them in the basket, drain on kitchen paper and serve very hot on a platter, garnish with parsley.