Timbale paste, 1 pound corned ham, 2 pounds leg veal, 6 hard boiled eggs, 1 teaspoonful each of royal celery, salt, and marjoram, 3 sprigs parsley, white pepper, and salt to taste. Line the timbale mould with the paste, first setting it on a greased baking pan; cut the ham and veal into scallops, and the eggs into slices; with them make alternate layers with the seasonings; when all are used, fill with water, wet the exposed edges, and bake in moderate oven 2 hours; when cold open the mould, and serve as may be desired.
No. 24.
RISSOLES OF CHICKENS.
CHROMSKY MIXTURE.
Roll out paste very thin, cut out with large biscuit cutter, wet the edges, put a teaspoonful of the mixture on, fold the paste over it pressing the two edges; fry in plenty of lard made hot for the purpose, until the paste is cooked. Serve on a napkin.
No. 25.
TERRAPIN.
Take 2 diamond-backs, put them into hot, boiling water or lye. Let them get entirely done; take them out and let them get cool a little; then open them and take the dark skin off the feet; take out the meat from the shell, the entrails, and the liver, being careful not to break the gall, as it will render the dish unfit to eat; do not use the head; take ¼ pound of butter, a small piece of onion, teaspoonful of thyme. Put these in the stewpan and let them get a little brown, putting in also a tablespoonful of flour, ½ pint of cream, and ½ pint of milk. Let all this boil to a rich sauce, then take it off the fire; grate a little nutmeg, a pinch of ground allspice and cloves, cayenne pepper to taste. Take one stalk of celery and chop it up very fine; put it with the meat; put this in the stewpan of sauce ¼ hour before dinner on a fire; let it boil up for 5 or 10 minutes. Just before dishing up put in a wineglass each of sherry and brandy. Sliders can be cooked in the same way.
No. 26.
ROAST BONED TURKEY.
This must be boned, as stated in Boned Turkey, with this exception: The bones must be left in all the lower extremities and in the pinions, so that when placed in shape these bones will help to form it. Take a stale loaf of bread, cut all the crust off; ½ pound of butter, 1 can of mushrooms, chopped, pepper and salt, 1 teaspoonful of nutmeg. Chop all this up fine; stuff every joint where the bone has been taken out so that it will look plump; tie it up; put in a baking-pan; sift flour, pepper and salt over it; place a little water in the pan to keep it from burning; bake 1½ hours in a slow oven; baste it with ½ pint of Madeira wine in the oven; take the turkey out of the pan and make the gravy with the essence. Make potato croquettes and set all around the dish.