1524 | Timbale à la M. Picabia.
—Pour into a saucepan one pint of fresh milk, one pint of water, season with half a saltspoonful of salt; place the pan on the hot range, and, when boiling, plunge in four ounces of well-cleaned, Italian raw rice, and continually stir at the bottom with the spatula, while cooking for twenty-five minutes. Remove it from the fire, lay the pan on a table, and immediately add four ounces of powdered sugar, one ounce of fresh butter, and one teaspoonful of orange-flower water. Mix thoroughly together with the spatula for two minutes; transfer it then into a vessel and let rest for one hour. Lightly butter and gently dredge with powdered sugar a well-cleaned, three-pint timbale-mold. Place in a vessel half a pint of well-cleaned, ripe, sound, fresh strawberries, with six lady-fingers cut into quarter-inch pieces, and three ounces of currant jelly. Mix all well together for two minutes with a spoon, and then place it at the bottom of the mold. Lay over it four lady-fingers cut in such a way as to entirely cover the first layer, then arrange over it eight ounces of candied pineapple cut into thin slices, then entirely fill the mold with the prepared rice. Place the mold in a tin pan, fill the pan up to half its height with warm water, put it in a moderate oven to steam for one and a half hours. Remove from out the oven, lay it on a table and let rest for fifteen minutes. Take the mold up from the pan, carefully slide down a thin knife all around the mold, so as to easily detach the timbale; lay a dessert-dish over the mold, turn it upside down, and remove the mold.
Beat up to a stiff froth the whites of three fresh eggs in a copper basin; remove the whip, and then with a skimmer gently mix in six ounces of powdered sugar. Slide down a fancy tube (No. 2) into the pastry-bag (No. 1079); transfer the preparation into the bag; and, by gently pressing down the contents on top of the timbale, give any fanciful dome-like-shape desired, and then with the remaining preparation decorate the base of the timbale—all around; evenly dredge over it, as well as all around, one ounce of powdered sugar. Place it in a moderate oven for ten minutes, seeing that it gets a light brown color; take from out the oven and immediately send to the table.