The Blue Grass Cook Book

page 76

  Yolks of 5 eggs,

  1/2 can of mushrooms chopped,

  A little grated nutmeg,

  Salt and pepper to taste,

  1/4 teaspoon celery seed,

  1 pinch of thyme,

  1/3 teaspoon fresh onion juice.

All these ingredients are put in a chopping-dish and powdered to a paste or
ground in a fine meat-grinder. Put in a mould, tie buttered paper on top and
steam nearly 4 hours. Serve with timbale sauce.

      TIMBALE SHELLS
Mix 3/4 of a cup of flour with 1/2 teaspoon of salt; add 2/3 cup of milk and 1
egg, well beaten; when very smooth add 1 tablespoon of oil; dip hot timbale iron
in this batter and fry the mixture which clings to the iron in hot lard.

      XALAPA BOUDINS
Mrs. Henry C. Buckner

Six chicken livers boiled 30 minutes. When cold, pound to a smooth paste and rub
through a sieve. Boil 1 pint of cream or chicken stock and

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