then
jar, pour over the hot spiced vinegar and let stand in a cold place
for two days before using.

FISH TIMBALES

Pound in a mortar one pound of fresh raw fish and press through
a puree sieve. To every cupful of fish pulp add a tablespoonful
of bread-crumbs soaked until soft in cream. Add also the beaten
yolk of one egg, and salt, pepper, grated onion, and nutmeg to
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season. Beat thoroughly, and for every cupful of pulp, fold in the
whites of two eggs beaten stiff. Fill a well-buttered mould
three-quarters full, set it into a pan of warm water, cover with
buttered paper, and bake for twenty minutes. Do not let the water
boil. Turn out on a platter and serve with any preferred sauce.

FISH TIMBALE--I

Run through a meat-chopper twice half a pound of white fleshed
fish. Add one cupful of soft bread-crumbs which have been boiled
to a smooth paste in a little milk. Cool, add to the fish, press
through a sieve, add six tablespoonfuls of cream, and salt and
pepper to season. Fold in carefully the stiffly beaten whites of
five eggs. Butter a small timbale mould, fill with the mixture, and
put in a baking-pan half full of boiling water. Cover with buttered
paper, bake for twenty minutes, and serve with Cream Sauce.

FISH TIMBALE--II

Chop cold cooked fish fine and mix to a smooth paste with bread-crumbs
soaked in milk. Season with melted butter and grated onion and
moisten with the beaten yolks of eggs. Bake in buttered individual
moulds, turn out, and serve with a sauce made of one cupful of stewed
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and strained tomatoes mixed with a wineglassful of Sherry and half
a cupful of cream, and thickened with the beaten yolks of two eggs.
Add a few shrimps and cooked oysters to the sauce, pour around the
timbales, and serve.

FISH TIMBALES--III

Chop fine one cupful of raw fish and rub it through a sieve. Season
with salt, pepper, and grated onion, and add a dozen blanched almonds,
chopped fine. Fold in one cupful of whipped cream and the whites
of four eggs beaten very stiff. Fill small buttered moulds, set
into a pan of hot water, and bake carefully.

FISH TIMBALE--IV

Add one cupful of cold cooked flaked fish to one cupful of very
thick Cream Sauce and season with salt, cayenne, lemon-juice, and
minced parsley. Take from the fire, add the yolks of three eggs,
well-beaten, and cool. Fold in the whites of three eggs beaten
stiff, fill buttered individual moulds two-thirds full, set into
a pan