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Timbale Cases

Mix three-fourths cup flour, one-half teaspoonful of salt. Add gradually one-half cupful of milk, and one egg beaten slightly, and one tablespoonful olive oil or melted butter. Let batter stand one hour. If the batter is too thick the cases will be soft, so add a trifle more milk. Put fat in small deep pan and batter in small bowl or cup. When fat is hot put the timbale iron in and let it stand from six to ten minutes. If hot enough the batter will cling to iron when put in. Lower only two-thirds in depth. If batter drops off, iron is too cold. Drain and fill with creamed chicken , veal, lobster or sweetbreads.