Equal proportions.
MEAT, RICE, AND TOMATO CROQUETTES
Equal proportions of meat and boiled rice: moisten with tomato purée.
MACARONI CROQUETTES
Boil the macaroni in salted water until tender; let it cool; then cut into pieces one quarter inch long, forming rings. To a cupful of the rings add one tablespoonful of grated cheese.
The sauces to serve with croquettes are brown, Béchamel, Poulette, and Tomato.
TIMBALES
General directions. Timbales are forms of pastry or of forcemeat filled with salpicon. They are made in individual, border, or cylinder molds. The receipts below give the rules for making the pastry, forcemeat, and salpicon, and the combinations. For forcemeat, the raw meat is used, and may be used alone or mixed with panada: in the latter case it is called Quenelle forcemeat. Cut the meat or fish in pieces (excepting chicken, which is scraped), and pound it in a mortar to separate the flesh from the fiber, then press it through a purée sieve. Do not chop the meat, as the fiber is not then so easily separated. If the meat pulp is mixed with panada, press it through the sieve again so the paste will be perfectly smooth and fine. Truffles are used in decorating the molds and in the salpicon. The little bits left from the decoration are chopped and used in the salpicon or in a sauce.
