Name: Timbales
Cuisine: French
Ingredients: Fill timbales with sauced foods just before serving and cover with pastry lid. Use such foods as fillets or suprêmes of chicken in sauce, sweetbreads, or creamed mushrooms.; Cut 2-inch strips of foil or waxed paper. Fit and overlap them down the sides of the dough and over the bottom. Then from a square of foil make a pouch and fit into the foil-lined dough. Fill the pouch with dried beans, lentils, or rice to hold the dough in place. Bake in a 425-degree oven for about 30 minutes, or until crust is brown. The lid will be done before the timbale. Coat it after about 10 minutes with mixture of 1 egg yolk and 2 tablespoons water, brown, and then remove from the oven when done.; After 30 minutes remove timbale from the oven. Spoon out some of the beans and then lift out the pouch. Remove the foil or waxed-paper strips and unpin the mold. (Save the beans to use again, or use them in cooking.) The easiest way to remove the pins is to turn the hot timbale mold on its side, then, while holding with a pot holder, pull out the pins. Once pins are out, turn the mold upside down, on its crimped edge, and carefully push the crust from around the rim and remove each side. Then in this upside-down position, coat with yolk mixture and bake 20 minutes at 350 degrees. Then carefully turn right side up and brush both inside and out with egg mixture. Bake another 15 minutes at 350 degrees. When done, cool on wire cake rack. Use, or store in a cool, dry place until needed.; Cut the dough off around the top ½ inch above the edge of the mold. Dampen the underneath side of the ½ inch of dough. Fold dough under, damp sides together, and crimp with thumb and finger in a fancy design. Prick bottom of dough with a table fork. Roll the trimmings of dough together. Cut out a lid of dough from pattern to fit the top of the timbale. Place on oiled cooky sheet. Decorate the lid with fancy pastry cutouts. Make a knob with which to lift it from the timbale.; Once the fold is rounded into a pocket, sprinkle inside of pocket with flour and roll the folded dough to an even thickness. Set timbale mold on a cooky sheet. Brush interior of the mold and the cooky sheet with oil. Put the pocket of dough in the timbale mold. Carefully fit and press the dough into the form, making the bottom flat on the cooky sheet. The dough will take the form of the mold.; Make Pâte Brisée. Refrigerate dough several hours. Roll dough into a 10-inch circle. Roll the edges somewhat thinner than the center. Flour the top surface and then fold the dough in half. Put your fist into the fold. Carefully work the dough out into a deep or oblong pocket, depending on the shape of the timbale mold being used. Trace the shape of the timbale, if not round, on waxed paper, and use for lid pattern. Round timbales come with a dome lid.

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Make Pâte Brisée. Refrigerate dough several hours. Roll dough into a 10-inch circle. Roll the edges somewhat thinner than the center. Flour the top surface and then fold the dough in half. Put your fist into the fol

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