A Border Timbale Of Mock Chicken Recipe

Take three-quarters of a cup of rich milk, put half of it into a

saucepan with an ounce and a half of butter, let it come to a boil, and

then stir into it an ounce and a half of dried and sifted bread crumbs

and a good half tablespoonful of flour. Stir constantly until it no

longer sticks to the pan, remove from the fire and let it cool. When

cold add two heaping tablespoonfuls of finely chopped walnuts, one

tablespoonful of lemon juice, one teaspoonful of onion juice, one even

teaspoonful of sugar, a saltspoonful of mace, two eggs unbeaten--one at

a time--and the rest of the milk, salt and pepper to taste. Beat hard.

Butter well a border mould, and sprinkle with fine bread crumbs, turn

the timbale mixture into it, set the mould in a pan of boiling water,

cover to keep from browning, and bake from ten to fifteen minutes.

SAUCE.--Put in a spider a good heaping tablespoonful of butter, let it

brown, add a thick slice of onion cut in small pieces and a heaping

tablespoonful of flour, stir constantly until it is a very dark rich

brown, being careful not to let it burn, then add a quarter of a pound

of fresh mushrooms, skinned and stemmed and cut into dice, let them cook

a few minutes, then add a stock made from their stems and skins. Have a

celery root that has been pared and cut into dice and cooked until

tender in very little water with a bay leaf and two cloves, remove the

cloves and bay leaf and turn the rest into the sauce, season with pepper

and salt. Turn the timbale out on a platter, fill the center with the

sauce, garnish and serve. A few truffles are a great addition. The

timbale may also be served with an olive sauce.