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Protose and Rice Timbales
1 cup cooked rice 1/2 cup milk 2/3 cup diced protose 1 tablespoon grated onion 2 pieces celery, chopped 1 teaspoon sage 1 teaspoon salt 2 eggs, beaten Mix ingredients, put into oiled cups, and bake in a pan of water till set. Remove from the cups, sprinkle with chopped parsley, and serve with celery sauce.
Protose Timbales (twelve) 2 cups stale bread crumbs 1 cup hot water 2/3 cup finely chopped walnuts (these may be omitted) 2 eggs, whites and yolks beaten separately 2/3 pound of protose 2 teaspoons salt 2 1/2 teaspoons sage A bit of bay leaf, crushed Moisten the bread crumbs with the cup of hot water. Mash the protose. Mix all the ingredients except the whites of the eggs. Fold in the stiffly beaten whites last. Put into well-oiled cups, and bake in a pan of hot water till set. Serve with olive sauce or peas.
Two related savoury custards from the vegetarian kitchen, both baked in a water bath. The only real obstacle is protose, which has not been sold for decades.
- What protose wasA canned meat substitute of wheat gluten and peanuts developed at the Battle Creek Sanitarium, firm enough to slice or dice and mild-tasting. The nearest modern stand-ins are plain seitan (add a tablespoon of peanut butter per cup to approximate the fat and flavour) or a firm unseasoned vegetarian sausage.
- Oven and water bathThe recipe gives no temperature; for a set custard a moderate oven, in modern terms somewhere around 325-350F, suits. The water in the pan should come halfway up the cups and be hot when it goes in; keep it below a simmer so the custards do not curdle at the edges.
- When they are setRoughly 30-40 minutes for 6 oz cups. They are done when a knife inserted off-centre comes out clean and the centre no longer wobbles as a liquid. Let them stand five minutes before turning out or they will slump.
- The cups"Oiled cups" means individual custard cups or ramekins of about 5-6 oz. Oil them generously, including the rim, and run a thin knife round before inverting.
- YieldNo yield is given for the first mixture; it will fill roughly five or six standard ramekins. The second is stated as twelve, which suggests smaller moulds or a light hand in filling.
- SageTwo and a half teaspoons of dried rubbed sage is assertive by current taste, and ground sage is stronger still than rubbed. Start with half and adjust the raw mixture before the whites go in.
- Beaten whitesIn the second recipe the whites are the only lift. Fold them in with a spatula in three additions and get the cups into the oven promptly, or the mixture bakes dense.
- The saucesNeither sauce is given here. Celery sauce of this period is usually a white sauce -- butter, flour, milk or stock -- with cooked chopped celery; olive sauce appears in period books on either a white or a brown base, finished with sliced olives. Either can be made while the timbales bake.