JULY 389 



shaped like a flower-pot, and filled while baking with dry 

 peas to keep it in shape. Boil a small quantity of medium - 

 sized macaroni ; drain it well. Take two sweetbreads, 

 scald and trim well, parboil, and cut into regular pieces 

 about half an inch square. Make a good brown sauce 

 (not too dark), to which add two or three spoonfuls of 

 concentrated tomato puree, some good fresh mushrooms 

 cut in dice or strips, some truffles or morels, and tiny 

 little quenelles of chicken breast (if you have any cold 

 chicken to use up). Put the sweetbreads into this thick 

 sauce. Mix all well together, let it stew gently for a few 

 minutes, then finish your macaroni in the usual way 

 with cheese, only using far less butter than for plain 

 macaroni. Now fill the silver casserole or the pie-crust 

 by putting alternate layers of macaroni and of the stew. 

 Finish at the top with a little layer of sauce and truffles, 

 and serve very hot. 



The remains of this Timbale, if the sauce has been 

 kept thick and concentrated enough from the first, can be 

 made into excellent croquettes or rissoles by being cut up 

 quite small, with hardly any of the sauce mixed with 

 it. Shape as croquettes, roll in egg and breadcrumbs 

 and fry. 



Poulet a I'lndieime. Boil a large fowl in thin 

 chicken or veal stock with two or three onions. When 

 done, take these out, strain the stock (which ought to look 

 quite pale and clear), cut the fowl in pieces, cover with 

 leaves of tarragon, add one or two to the stock, pour over 

 the fowl hot, and serve. Boil a large cupful of Patna or 

 Italian rice, strain, and dry. Make apart, while the fowl 

 is cooking, a curry sauce with onion, butter, apple, stock, 

 and curry powder (as described in my former book), no 

 flour. When the rice is ready to serve, stir enough of 

 this sauce into it to colour it thoroughly without making 

 it sloppy or greasy. I saw this once at a French luncheon 



