Evening Republican, Volume 16, Number 141, Rensselaer, Jasper County, 12 June 1912 — HOW TO SERVE TIMBALES [ARTICLE]

HOW TO SERVE TIMBALES

Bechamel Sauce Adda Delicious Flavor to Thia Most Appetizing Dish. Two tablespoons butter, one-quarter cup stale bread crumbs, two-thirds cup milk, one cup chopped cooked ham, one-half tablespoon chopped parsley, two eggs, salt and pepper. Melt butter, add bread crumbs and milk and cook five minutes, stirring constantly. Add ham, parsley and eggs slightly beaten. Season, with salt and pepper. Turn into buttered individual molds-, having molds twothirds full, set In pan of hot water. Cover with buttered paper and bake twenty minutes. Serve with; Bechamel Sauce—One and one-half cups white stock, one slice onion, one slice carrot, bit of bay leaf, sprig parsley, six peppercorns, one-quarter cup butter, one-quarter cup flour, one cup scalded milk, one-half teaspoon salt, one-eighth teaspoon pepper. Cook stock 20 minutes with onion, carrot, bay leaf, parsley and peppercorns, then strain. There should be one cupful. Melt butter, add flour, and gradually hot stock and milk. Season with salt and pepper.