Three, But Who's Counting?

Now only three more days till Julie and Julia opens. Four till I see it. This week I'm making something from Julia Child's groundbreaking cookbook, Mastering the Art of French Cooking ~ a timbale. I was going to pick something I'd actually heard of before, but this appealed to me. Webster's defines timbale as a creamy mixture baked in a mold. I've eaten these little molded mousses in French restaurants, most recently at Le Titi de Paris. So smooth and flavorful, so subtly flavored, such a decadent way to get my greens, oh my. Julia's recipe is for asparagus, but I'm going to use broccoli.