(about a dozen ears) to make 3 cups, broccoli florets, or asparagus tips, or prepare a Ham Timbale by substituting 3 cups of pureed ham and adding a tb or so of tomato paste (a mushroom sauce goes well here). For a Chicken Liver Timbale, subtitute chicken livers and raw chicken breast for the veggies as follows, Saute 2 1/2 c of chicken livers in butter and minced shallots until barely springy to the touch and still rosy inside. Puree the mixture with 1 cup of raw chicken breast and the eggs and cream in the recipe, then proceed as directed. (A little Bernaise sauce would go nicely here.) Cheese option: You may also use Swiss or Mozzarella or a combination of cheeses Procedure: Place the vegetables in a large mixing bowl, beat in the eggs and the remaining ingredients. Taste for seasoning. Preheat the oven to 350 degrees F. For a large Timbale pour the mixture into a buttered 2 quart straight sided dish about 3 1/2" high, or 12 individual buttered custard cups. Set the molds in a large baking pan and pour in enough boiling water to come halfway up the sides of the filled dishes. Bake 5 minutes in the middle level of the oven, then reduce the heat to 325 degrees and bake 25 minutes more for individual molds. For the large timbale bake about 1 1/4 to 1 1/2 hours. Do not allow the water to boil, you want it to barely bubble. Test for doneness with a skewer, which should come out clean when inserted in the center. Top the dish with the buttered crumbs, if desired or with the chosen sauce.