Such foods as creamed sweetbreads, creamed sweetbreads and mushrooms, and other delicate foods that are served in small quantities
can be made very attractive by serving them in timbale cases. These are made out of a batter by means of a timbale iron and fried in deep fat until brown. In serving them, place them either on a small plate or on
the dinner plate with the rest of the dinner.
To make them especially attractive, dip the edge into egg white and then into very finely chopped parsley. Fig. 26 shows creamed sweetbreads served in a timbale case.
To prepare timbale cases, a timbale iron, such as is shown in Fig. 27, is required. Such an iron consists of a fluted piece of metal that is either solid or hollow and that has attached to it a handle long
enough to keep the hand sufficiently far away from the hot fat.
The batter required for timbale cases and the directions for combining them are as follows:
(Sufficient to Make Twenty)
1/2 c. milk
1/2 tsp. salt
1 tsp. sugar
3/4 c. flour
Beat the egg with a fork just enough to break it up thoroughly. Add the milk, salt, and sugar. Stir in the flour with as little beating as possible. After preparing this mixture, allow it to stand for 1/2 hour, so that any air it contains in the form of bubbles may escape and thus prevent the formation of holes and bubbles in the finished timbale cases.
When about to use the batter, pour it into a cup or some other small utensil that is just large enough to admit the iron easily. The iron must be nearly covered with batter, but a large amount of it will not be needed if a small utensil is used. Place the iron in the hot fat, as shown in Fig. 27, until it is hot, or for about 4 minutes.
Then let it drip and place it in the batter, as in Fig. 28, being careful not to permit the batter to come quite to the top of the iron, and remove it at once. Place it immediately into the hot fat, as
in Fig. 29, allowing the fat to come higher on the iron than the batter does. This precaution will prevent the formation of a ridge of bubbles around the top of the timbale case.
Fry in the deep fat until the case is nicely browned, as shown in Fig. 26. Remove the iron from the fat, and allow it to drip. Then
carefully remove the timbale case from the iron with a fork and place it on paper that will absorb the fat.
If your timbales are soft instead of crisp, you will know that the mixture is too thick and should be diluted. Too hot or too cold an iron will prevent the mixture from sticking to it.