These are made out of a batter by means of a timbale iron and fried in deep fat until brown.
Pour it into a small cup just large enough to hold the timbale iron.
Shape, using a hot Swedish timbale iron, and cook in deep fat until delicately brown.
A rosette iron may be used instead of a timbale iron if desired.
To prepare timbale cases, a timbale iron, such as is shown in Fig. 27, is required.