Cheese Timbales

Place in a saucepan two rounding tablespoonfuls of butter; stir over the fire until melted; add two rounding tablespoonfuls of flour and stir until blended. Add one-half cup each of milk, cream and white stock; stir until it bubbles, season with cayenne or paprika to taste and one-half teaspoonful of salt; add one-half 4 pound of cheese grated or chopped fine. When cheese is melted, add gradually four yolks and three whole eggs, well beaten together. Pour into buttered timbale moulds; place these in a pan, surround with boiling water; bake in a moderate oven until firm. Do not allow the water surrounding them to boil. Serve at once with cream or tomato sauce.

Timbales Of Salmon

One pound raw halibut, two ounces soft bread crumbs, one-half cup of milk, one cup canned salmon, one-half cup of milk, one level tablespoonful each of butter and flour. Pound the halibut to a paste and press through a wire sieve. Put one-half cup of milk and the bread crumbs over the fire and stir to a paste; season with salt and pepper and add the halibut; mix well. Cover the bottoms of timbale molds with paper and brush the sides with melted butter. Line the bottoms and sides with the paste made from the halibut, crumbs and milk. Have ready a cream sauce made of the remaining half cup of milk, butter and flour; season with salt and pepper; add the salmon carefully to the sauce and almost fill the lined timbale moulds. Cover with the halibut mixture. Place in a baking pan, surround with boiling water, cover with buttered paper and bake about twenty minutes. Turn from molds and serve with cream sauce.

Tomato Timbales

Beat together until frothy three whole eggs and four yolks. Add to them half a cup of cream, half a teaspoon of salt and the same of onion juice, a saltspoonful each of soda and paprika and one teaspoonful of sugar. Mix well and and add one cup of thick, strained tomato (puree). Stir until mixed and pour into buttered timbale moulds. Place these in a pan, surround with boiling water and bake in a moderate oven until firm, being careful not to allow the water in the pan to boil. When done turn from the moulds and serve either with cream sauce, to which has been added one cup of grated or chipped cheese, to each pint of sauce, or if preferred, cream sauce plain.