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TIMBALES, SMALL (for all sorts of Entrees)

Butter a dozen dariole-moulds thoroughly, spread some trimmings of puff-paste on the dresser, cut with a cutter a round of paste large enough to fill the mould, have a bit of paste of the same form as the inside of the mould, but not so large; put the round piece over the latter, let it fall all round, and then introduce this into the mould. Press equally everywhere with your finger to keep the paste the same thickness, cut off all the paste that is above the rim, fill the mould with trimmings of paste, and put on a false cover to prevent the border of the paste from taking a bad colour. A dozen is always sufficient, except when the dishes are very large. Bake them of a good colour; when done, empty all the inside, and garnish with whatever you may think proper. For pates au jus (with gravy), fill the inside with godiveau (which see), and bake them with false covers. When done, take off the cover, and open them with a knife to let in a spoonful of Espagnole sauce, then cover them with small covers made of puff-paste that you have been particular to make of the proper size and a good colour, and serve up very hot. It is almost needless to say that the same paste and the same preparation will serve for a dozen different sorts, such as salpicon, soft roe of mackerel, lobster, sweetbread, fat liver and truffles, soft roe of cod, turbot, sole, etc.