444 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



Lettuce Timbales. — Eight firm cabbage lettuces, 3 eggs, \ gill rich 

 gravy, \ gill Madeira sauce, 2 oz. butter, f oz. flour, \ gill double cream, 

 salt, pepper, and nutmeg. 



Trim and wash the lettuces, boil fast till tender in slightly-salted 

 water, drain, squeeze out the moisture, and chop them very finely. 

 Melt 1 J oz. of butter in a stew-pan. add the flour, stir for a few minutes 

 to cook the flour, then add the minced lettuces, moisten with the 

 gravy, stir with a wooden spoon till the whole simmers ; cook for a 

 few minutes, remove the pan from the fire, and let cool a little ; next 

 add by degrees the yolks of 3 eggs and the whites of 2, also the cream. 

 Season to taste with salt, pepper, and grated nutmeg. Fill up some 

 well-buttered plain darioie or timbale moulds, stand them in a saute- 

 pan half filled with boiling water, and poach in the oven for 30 to 35 

 minutes. Unmould on a hot dish, and serve with Madeira sauce. 

 This makes an excellent vegetable entremet, and as a garnish it is 

 particularly adapted for such dishes as braised fillet of beef, fricandeau 

 of veal, sweetbreads, braised lamb, neck or leg, or with almost any 

 kind of remove or releve. 



