Timbales, Remarks on

There are several kinds of timbales; those made with a very thin timbale paste; those of quenelle forcemeat and those of cream forcemeat, either of chicken, game or fish. The name timbale should only be applied to those made of paste cylindrical-shaped like a footless goblet, or a silver mug, or else half spherical-shaped in imitation of the kettle-drum used in an orchestra and filled with a garnishing of some kind. A "bung" would better represent the idea of what is commonly called timbale, and I would suggest the adoption of the French of bung "bondon," for I scarcely believe that the elegance of the bill of fare would be marred by reading: "Bondons of Pickerel a la Walton," or "Bondons of Chicken a la Reine," or "Bondons of Woodcock a la Diane," or "Bondons of Pheasants a la Benois." I have not the slightest intention of changing the conventional name. I only suggest an idea that might he advantageously followed if so desired. For making timbales cylindrical molds (No. 2, Fig. 137) two and five-eighths inches wide by two and one-eighth inches high are generally used; butter the insides with fresh unmelted butter and decorate with fanciful cuts of truffles, tongue, pistachios, etc. They may also be strewn with truffles, tongue, lobster coral and pistachios, all these being chopped up finely and separately, then dried in the air. Fill with forcemeat either with or without a salpicon, then poach; for this consult Elementary Methods (No. 152). Invert on to a dish containing a little consomme and serve the sauce that accompanies the timbales separately.