Beat the egg well; add the milk, salt, olive oil and one half cup of flour or enough to make almost a drop batter. Beat it until very nice and smooth. Pour it into a small cup just large enough to hold the timbale iron. Heat the timbale iron in the hot fat for about ten minutes, then lower it into the batter about one inch, turn it partly over as you take it out so the cases will not slip off, then plunge the iron into the fat and when browned slightly lift it up, and drain and slip the cup from the iron. When all are fried fill the cases with any delicate meat, game, fish or oysters, cut small and warmed in a rich cream sauce.