New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-01-22
i M TiMEILE T..
AZ rXCEIIENr pTrrfpr.

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a tlm'ale l. differently understood by different
cooks. To- word doc, not necessarily mean dish
in individual moild-. though, hi, i generally corsd-
c,ei 20 b. the case. AMI 4 I, much more COMMONLY
applied t. s1vory Dish than 10 sweet one. though
tbs has rot always been y limhals hOu.d. how
over. Is a.wlys in himble shapo. ~ IL hane inii.
oai.s. bar Il may hold anywhere from Two or three
quarts - abuI; sN md :: hail. TIA" small sued
linbalc mOuld which Is most commonly used to-day
holds about TWO gillS. dozen 81 these moud' made
# good qua, o Tin COSTS about a.
The most delicious liMb,lc, al" those mad' 81
chicken iorccm'at. with a lirlo pate de- fpc ssao.
10 make he forc"mrdt. mncr tAe raw breasts OF ~"
larse cniohcn, fine you CEN You can get the
but her 10 do IBIS when Nou bus h" chickens. f"'nd
ac breasts paste adj IL" whites III three eggs.
about thrce laL"sp)oniu- Of ,ic cream. teaspoon
hi Of salt, sai;>poonilIl of pepper. and small
quantity II, nutmeg Then rub the entire mass
through sieve Butter rather thchv about six
small tmla" E.oulds. ana drcorat" them with pieces
u black twuttr cat In Ornamental shape. lr"hl"s
to b. essential pert Of chicken timmc.
Tiny bits OF smoked ong!" are sometimes used Will
the truic>. SOW heg.n to l!nr The moulds. DO tits
very carefully. u, 10 cover every portion. Pres
The lining into every part - the moulds. Probably
rs good "a vas rs ANY /. 10 MI ,hc mouds first with
the frcein-at and gradually dig ont the space IN
The centre, leaving The walls something less than
half an inca Thick. Take the remainder OF Ia"
two chickens. when sho'd have been boiled or
roasted the dny before Tor ~" purpose. remove
he shn and scrap" all r uirai from the bones ana
cut this meat into hn- dice. What 1, not used In
the timlIlcs b. used In salad Or cr"Iueit'S.
Take a half cup ~ The daniirt part OF this chicken
mat. add 10 Il '"ur mushrooms. on" trln'" ana
'abir.p,nnfil ri boiled ,mokcd tongue. cui In dice.
The ioaguc t. tot c>~liia bIi i pleasant addition
M0.t~n hi, minr- Win -'ahi nnH cup ~ "lt'i"f
cream .auc, 81 E,pagn,Ic -aucr, 10 which hall
t.f.. N.,I., IItI e
-auec is mad win cup oi cream thi'kencd with
to, pOonfl of Hour. which iI, ben melted with
trispOOnfl ~ butter 10 saucepan aud properly
seasoned with alt and butter I!r ESpaen"lc ,ancc
NrA Madeira. mahrs nnrn richer tlminle. ln
ether case lr' ihr mine. ~ Chi h.n boil mp Tor hv"
minute, win the p.ncr Ingredients IN the aancc III
the lined ini1l- mould, with the mnc". spread pas"
de- foc rra, IN 4 very thin LAYER over each one and
complete them Vfh LAYER ~ ihr chicken fore"in"ai
that tie umbal,. are perfectly level WITH '''
edge of th. louid> top -nDoihing them over WIN
tn. broad -iir ~ 4 ca,r Knife. ,"t lhrm In larg"
tin pan. ho!din! water wh :, Just h"p" the b"hns
point. II should reach To about three quarters IA"
height 81 tie n.ould.. cover HE mouds with Nat
tin baking ,hceior but',rrd prprr II NOR" 'onven-
lent let The iinbac, cook slowly for about twenty
five ml,IicS In a moderately hot nV,a. thea turn them
each ont carrull9 hot di-h. II the mi"re j.
niol,ienrd with E-plcnolr sauce aud Madeira ia"
timbllr, must De- ,"rv"d with half pint OF E'pasn"l'
sauce. To which wine glass 81 the wine ana Two
minced iruiile> have been added H. however. The
-lmp"r cream >tucr has been used 10 mois"n the
mince the tmlalc- should De- served with hot E7ha
mol sauce. which MAY be- made follows
Melt a hraping tablespoonful Of butter with TWO
-cant tra,poonfl, 81 hour. MOlsien the mixture
with PIN Of rich white stock the stronger the better
Add a bay leaf, three sprgs Of parsley. spray OF
celery. and cloves. With four mushrooms, SIX
p.pper- and even t"aSpoonful Of salt. Let all
these ingredients simmer slowly for ten minutes
stirring continually. Then r"mov" the sauce To the
back part Of the nr- wh"r" II VIII Just bubble III
one hour strain II. and add cup Of bnled cream
Let boil up once. and then half pint Of 1t
around the limbalc> The rest will keep.