Fontage Cups or Timbale Cases

Ingredients

• ½ cup flour (approx. 60g)
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 egg yolk
• cayenne
• ⅓ cup milk (80ml)

Method

1. Mix ingredients in order given until smooth, strain, and let stand over night in a warm place.
2. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown.
3. Remove from iron, invert, and drain.
4. These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.

Title

Lowney’s Cook Book

Author

Maria Willet Howard