Cooking For 1966 TIMBALES OF HAM, BOURGEOISE

Press, Volume CVI, Issue 31111, 14 July 1966, Page 2

Cooking For 1966 TIMBALES OF HAM, BOURGEOISE

(By

CELIA TIMMS)

Timbales of ham, bourgeodse are suitable for serving ait a luncheon party. They have the added advantage of preparation beforehand and a cooking time of only half-an-hour. You Will Need: i cup melted butter j cup soft breadcrumbs 1 tablespoon each of grated onion and chopped parsley 1 cup hot milk 2 cupfuls chopped cooked ham 4 eggs If tablespoonfuls Sherry 1 can cream of mushroom soup or mushroom sauce Salt and pepper. Method: Stir breadcrumbs into melted butter and add the grated onion and parsley and cook this over low heat until the crumbs begin to colour. Stir in the hot milk and cook for five minutes, stirring almost constantly. Add the bam and the eggs beaten with the sherry. Season to taste with pepper and salt. Divide mixture between six individ- «

ual buttered timbale dishes or moulds, filling them only two-thirds full. Set them in a pan containing hot but not boiling water and bake in a moderate oven (350 degrees Fahrenheit) for 25 to 30 min-

utes or until a knife inserted, comes out dean. Cool the moulds a little, then turn out on heated platter and pour over them a little of the prepared mushroom sauce. Serve the balance of the sauce in a sauceboat