New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-12-17
THE CHRISTMAS TURKEY.

AND THE FASCINATING TIMBALE TO GO WITH 1T
It is a fancy at present to the roast turkey
with various garnshes Ike savory tlmbales oil
different kinds pretty and delicious tinDaie Is
made of macaroni. Either the small spaghetti or
the smallest size OF the hollow macaroni may be
used II spaghetti is used. lay It in large pan
cover It with quart Of water and teaspoonful OF
salt and let boil for ten minutes. Then remove 1t
very carefully on a cloth to drain. Butter small
timbale mouds thicky. and. beginning at the centre
Of the bottom. line the mould with the spaghetti
curling It in spirally. 1t is little difficult to start
the bottom, but when once started the work ~
easily done For the centre of these tmbales mix
four eggs and the yo,ks OF two. with one and half
gls OF tomato pulp. such as may be obtained at
Italian grocery stores, and add to II one ounce OF
grated Parmcsan cheese. an ounce OF lean boiie'i
ham. minced fine. ana mere pinch or nutmeg rEI
the lined timbalc mould with this preparation, add
ing "A teaspoonful OF butter and little salt ana
pepper Put the timbale moulds in a can OF DOL
ing water reaching up to three-quarters OF their
depth and let the water boi, around them unti'
they are perfectly firm in the centre. Arrange
them around the turkey with little Bechamel
sauce poured over them.
In place of these savory tmbales garnsh to
the turkey, chicken timblles or tim5aes or game
may form an entree TO the Christmas dinner. They
are somewhat difficult 10 prepare but tney amply
repay for the trouble. There two preparations.
chicken and forms the walls of the timbale. and
the other with a filling made of cooked chicken.
To make the force-mcat. use four raw chicken
breasts. mince them fine pound the meat 10
paste and rub It through sharp sieve-one abou,
as coarse as a -four sieve There should be two
cups OF the meat Put cup Of bread crumbs ana
a pint Of cream the fire in double boiler 10
boil. when II has cooked for twenty-hv minute;
five tablespoonfuls OF butter an even tablespoonful
Of salt; a saltspooniu OF pcppeT ana lne sn'si
meat tnay add ms w th fn nj monds thor
oughly sprinkle them with few bits OF truffc
and OF tongue, and line them with the lorce-meat
as soon as 1t is cool enough to handle. There VIII
be enough Of this force-meat 10 line twelve tmbaie
moulds OF moderate size. Remember that the walls
should be firm enough to hold up the filling when
the timbae Is turned out OF the mould. ana that
mould where the greatest pressure VIII come wnm,
they are turned out. or course too thick walls
Ing the tlmbale coarser dish; To prepare the MI
ing. take pint 81 cooked chicken CHOPPED INTO
malnder OF chicken. after the breasts have been
removed for the force-meat may be boiled ana ne
may be made into salad croquettes or used In some
other manner. To cook the filling. melt a tea
spoonful OF -four. Stir in 2 cup OF milk and half
a cup of cream. Then adj the chicken meat. a
beaten egg a few drops OF onion juice teaspoon
full OF salt and "A salispoonful OF pepper Add also
though ugh the navor Of tSe canned irne which Is
the only form OF this fungus obiainabe In this
country. hardly recalls To- the epicure the fresh
truffie OF European markets and Is used more for
it's appearance than for any flavor IT possesses.
Cook the nlling for hree minutes stirring 1t con-
them closely with force-meat. being careful I"
smooth them over the ,oP s is , gooa a, pan Ynh 10
little white Of egg Cover each mould closely with
rim of pSn o ap e rtn n Sw
up to the brim OF the mould and let them cook for
warm d,sh or serve them with a weli.fiavorei
white sauce around them.