Shape into croquettes, or patties;
roll first in the egg and then in the crumbs. Fry in deep fat until
golden brown and serve with any desirable sauce.
[Illustration: FIG. 26]
92. TIMBALE CASES.--Such foods as creamed sweetbreads, creamed
sweetbreads and mushrooms, and other delicate foods that are served in
small quantities can be made very attractive by serving them in timbale
cases. These are made out of a batter by means of a timbale iron and
fried in deep fat until brown. In serving them, place them either on a
small plate or on the dinner plate with the rest of the dinner. To make
them especially attractive, dip the edge into egg white and then into
very finely chopped parsley. Fig. 26 shows creamed sweetbreads served in
a timbale case.
[Illustration: FIG. 27]
93. To prepare timbale cases, a _timbale iron_, such as is shown in Fig.
27, is required. Such an iron consists of a fluted piece of metal that
is either solid or hollow and that has attached to it a handle long
enough to keep the hand sufficiently far away from the hot fat.
The batter required for timbale cases and the directions for combining
them are as follows:
TIMBALE-CASE BATTER
(Sufficient to Make Twenty)
1 egg
1/2 c. milk
1/2 tsp. salt
1 tsp. sugar
3/4 c. flour
Beat the egg with a fork just enough to break it up thoroughly. Add the
milk, salt, and sugar.
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