Indeed, the sailors assured me that often at night the playing of timbals could be heard upon it.
"The Arabian Nights Entertainments" by Andrew Lang.
Item: a timbale of macaroni surrounded by chocolate custards.
"A Start in Life" by Honore de Balzac
These are made out of a batter by means of a timbale iron and fried in deep fat until brown.
"Woman's Institute Library of Cookery, Vol. 3" by Woman's Institute of Domestic Arts and Sciences
Put timbale iron in deep saucepan and cover with fat or oil.
"For Luncheon and Supper Guests" by Alice Bradley
Timbale of Macaroni 217.
"The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette
Pare the timbale shells after the recipes given with the irons.
"Mrs. Wilson's Cook Book" by Mary A. Wilson
Shape, using a hot Swedish timbale iron, and cook in deep fat until delicately brown.
"Good Things to Eat as Suggested by Rufus" by Rufus Estes
Butter a small timbale mould, fill with the mixture, and put in a baking-pan half full of boiling water.
"How to Cook Fish" by Olive Green
Serve on toast, in Swedish timbale cases or in patty cases.
"Salads, Sandwiches and Chafing-Dish Dainties" by Janet McKenzie Hill
Filets de boeuf en Bellevue, timbales milanaises chaudfroid de gibier.
"Harvard Classics Volume 28" by Various
Turn into buttered timbale moulds and bake standing in a pan of hot water (the water should not boil), until the centres are firm.
"365 Luncheon Dishes" by Anonymous
A BORDER TIMBALE OF MOCK CHICKEN.
"The Golden Age Cook Book" by Henrietta Latham Dwight
Timbale of Chicken a la Champenois, 129.
"Choice Cookery" by Catherine Owen
Timbale de peche a la conde 54 219.
"Desserts and Salads" by Gesine Lemcke
Serve in Swedish Timbales.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
Timbale of Grouse a la Vitellius.
"Dressed Game and Poultry à la Mode" by Harriet A. de Salis
HALIBUT TIMBALES WITH LOBSTER SAUCE.
"Gala Day Luncheons" by Caroline Benedict Burrell
Fill small, buttered timbale moulds with the mixture, half surround with hot water and bake twenty minutes in a moderate oven.
"Dinners and Luncheons" by Paul Pierce
The terms Souffles, Pates, Timbales, Hors-d'oeuvres, Entrees, etc., are as distinctive as Stews, Hashes, Creams, etc.
"The Century Cook Book" by Mary Ronald
Timbale of chicken, custard for soup, or cup custard, should be cooked in bain-marie.
"The Hotel St. Francis Cook Book" by Victor Hirtzler
In The Tradition presents Giovanni Hidalgo explaining the basic conga sounds, tuning and typical conga, timbales, bongo and guiro parts for Son Montuno, Bolero, Charanga and Danzon.
This is Marcelle's recipe for Mornay sauce that she gives as an option for her Asparagus timbale.
Here is a step by step video on how to prepare a Duck Ragu & Rice Timbale If Duck is not a available then a combination of grund veal, sausage and beef will work.
"I play all types — djembe, steel drums , timbales and marimbas — primarily drum set, though," Decker said.
Whole Wheat Couscous- Parmesan Timbales.