Cook the liquid in the pan until it is reduced to one half its original quantity and add 1 cup cream sauce or velouté, ¼ cup heavy cream, and 1 tablespoon butter. Correct the seasoning with salt and! a little freshly ground white pepper and strain.
Meanwhile, took in salted water enough spaghetti, broken into 2-inch pieces, to make 2 cups. Drain well and sauté the spaghetti in a little butter.
Place a timbale about 3 to 3 ½ inches deep on a serving platter and spread some sauce over the bottom, Arrange the spaghetti on the sauce and the fish paupietts and mushrooms on the spaghetti. Pour the remaining sauce over the fish and arrange slices of truffle on each paupiette. Serve very hot.
Timbale de Gnocchi Bourbonaise (Timbale of Gnocchi with Mushrooms)
Bring to a boil 2 cups milk with 2 tablespoons butter, 1 teaspoon salt, and a pinch of nutmeg. Add gradually 1 cup flour, mixing thoroughly with a wooden spoon. Remove from the heat and add 4 eggs, one at a time, mixing well after each addition. Add 2 tablespoon grated Parmesan cheese.
Bring a kettle of water to a boil. Put the dough in a pastry bag with a tube with a ¼- to 3/8-inch opening and forte the dough through, cutting it into ½-inch pieces to drop into the boiling water. Boil the gnocchi slowly for 5 to 8 minutes, or until firm. Remove with a skimmer and dry on a towel.
Remove the stems and peel and slice 12 to 15 mushrooms. Put them in a pan with 1 tablespoon butter, a little salt. and a few drops of lemon juice. Cook until the juice from the mushrooms cooks away. Also, prepare about 2 cups light Mornay sauce (see April, 1951).
In assembling the dish, either an ovenproof porcelain or earthenware timbale mold or a timbale made of pastry may be used. However, since this dish has to be cooked further in the oven, it is necessary to wrap the outside of the timbale crust with a double thickness of wax paper to prevent over browning. Put some sauce in the bottom of a timbale and spread over it a layer of gnocchi, then a layer of cooked mushrooms, more sauce, gnocchi, and the remaining mushrooms. Cover generously with sauce, because the gnocchi puff up during cooking. Sprinkle with grated dry Swiss or Parmesan cheese and a little melted butter and bake in a modcrawly hot oven (375° to 400° F.) for 20 to 25 minutes, or until well browned. Serve immediately because the puffed-up gnocchi will collapse if allowed to stand.
Timbale of Spaghetti or Macaroni Milanaise
Boil 1 pound of spaghetti or macaroni in salted water until well done but not too soft, or the dente. Drain. Meanwhile, bring 2 cups tomato sauce to a boil and add ½ cup each cooked ham and cooked ox tongue, 8 cooked mushrooms, and 2 truffles, all cut in julienne. Mix the cooked spaghetti with the sauce and add ½ cup grated Parmesan cheese. If a pastry timbale is used, it should be 6 to 7 inches high. Spread a layer of this mixture on the bottom.
Cook 2 or 3 lamb's or calf's brains in court-bouillon, drain, and sauté them in butter. Braise 3 sweetbreads as for timbale à la Régence and slice the brains and the sweetbreads. Fill the timbale and top with the remaining spaghetti mixture. Serve very hot.
In place of a pastry timbale, use a well-greased ring mold, packing in the cooked spaghetti or macaroni, mixed with just enough of the sauce to hold it together. Bake in a rather moderate oven (300° to 350° F.) for about 15 or 20 minutes. Let the mold set for 5 minutes after removing it from the oven and then unmold on a serving dish. Fill the center with a layer of the sauced spaghetti or macaroni, the brains or sweetbreads, and the remaining spaghetti.
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