Simmer over a moderate lire for ten minutes, when
they should be light brown ; add 3 or 4 teacupfuls of
grated Parmesan cheese, pour it all into a deep dish in
which the sweetbreads have already been laid, and serve
very hot.
Macaroni Timbales. — (1) Put Mb. of Macaroni✪ Macaroni with Sweetbreads into a sauce-
pan of salted water, and boil until tender ; drain, and cut
it into pieces about 2in. in length. Reduce 1 wineglassful
of bechamel sauce in a saucepan over the fire, stirring
in gradually a few table-spoonfuls of gravy ; when well
flavoured, take it from the fire and pour it on the Macaroni,
Macaroni — continued.
together with 5oz. of butter and a little powdered cin-
namon to taste. In the meantime, butter a timbale-mould,
sprinkle with breadcrumbs, and line it with sweetened
tartlet-paste. Pour in the preparation, cover it with a flat
of the paste, and put it in a moderate oven to bake. In
about forty-five minutes (when it should be done), take out
of the oven, turn it out on to a dish, sprinkle over with
sugar flavoured with cinnamon, and serve.
(2) Mix 4oz. of flour, loz. of butter, the yolks of three
eggs, and a little sugar to the thickness of nouille paste;
roll it out very thin and cut it into various fancy shapes
with biscuit-cutters. Butter a timbale-mould, put these
..pieces of paste round the sides and at the bottom, and place
the mould on the ice to set them. When quite firm,
brush them over with a little water, and cover with a
lining of puff paste, made by using lib. of flour to fib. of
butter. Boil sufficient Macaroni in a little stock or gravy;
when quite tender, take it out, drain on a cloth, season
with grated nutmeg, salt, and pepper, and sprinkle with
a little grated Parmesan cheese. Let it get cold, fill up
the mould with it, put a layer of the paste over the top,
and bake in a moderate oven until quite done. Turn the
timbale out on to a dish, cut out the top within I in. of
the side, take out half the Macaroni, and fill up with a
ragout made of fillets of fowl, tongue, and truffles, cut into
collops, mushrooms cut in slices, and a few cocks’ combs,
and well mixed with a little German sauce. Pile this up
lfin. above the top of the timbale, pqt a cock’s comb
in the centre, and garnish the top of the crust with twelve
small fillets of fowl, larded, glazed, and set in a circle, and
serve.
(3) Boil sufficient Macaroni in a saucepan of salted
water, and when tender take it out and drain thoroughly.
Mix it with grated Parmesan and G my ere cheese in equal
quantities and a little butter, and season with pepper.
Butter a timbale-mould, line it with short-paste rolled out
thin, fill it up with the Macaroni, cover with more paste,
and put it in the oven. Put a sheet of paper over to
prevent burning, and bake for about forty-five minutes.
When done, turn it out of the mould on a dish, and serve. ✪ Macaroni Timbale with Fowl and Truffles
Page 415 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Simmer over a moderate fire for ten minutes, when they should be light brown ; add 3 or 4 teacupfuls of grated Parmesan cheese, pour it all into a deep dish in which the sweetbreads have already been laid, and serve very hot.
Macaroni Timbales. — (1) Put Mb. of Macaroni into a saucepan of salted water, and boil until tender ; drain, and cut it into pieces about 2in. in length. Reduce 1 wineglassful of bechamel sauce in a saucepan over the fire, stirring in gradually a few table-spoonfuls of gravy ; when well flavoured, take it from the fire and pour it on the Macaroni,
Macaroni — continued.
together with 5oz. of butter and a little powdered cinnamon to taste. In the meantime, butter a timbale-mould, sprinkle with breadcrumbs, and line it with sweetened tartlet-paste. Pour in the preparation, cover it with a flat of the paste, and put it in a moderate oven to bake. In about forty-five minutes (when it should be done), take out of the oven, turn it out on to a dish, sprinkle over with sugar flavoured with cinnamon, and serve.
(2) Mix 4oz. of flour, loz. of butter, the yolks of three eggs, and a little sugar to the thickness of nouille paste; roll it out very thin and cut it into various fancy shapes with biscuit-cutters. Butter a timbale-mould, put these ..pieces of paste round the sides and at the bottom, and place the mould on the ice to set them. When quite firm, brush them over with a little water, and cover with a lining of puff paste, made by using lib. of flour to fib. of butter. Boil sufficient Macaroni in a little stock or gravy; when quite tender, take it out, drain on a cloth, season with grated nutmeg, salt, and pepper, and sprinkle with a little grated Parmesan cheese. Let it get cold, fill up the mould with it, put a layer of the paste over the top, and bake in a moderate oven until quite done. Turn the timbale out on to a dish, cut out the top within I in. of the side, take out half the Macaroni, and fill up with a ragout made of fillets of fowl, tongue, and truffles, cut into collops, mushrooms cut in slices, and a few cocks’ combs, and well mixed with a little German sauce. Pile this up lfin. above the top of the timbale, pqt a cock’s comb in the centre, and garnish the top of the crust with twelve small fillets of fowl, larded, glazed, and set in a circle, and serve.
(3) Boil sufficient Macaroni in a saucepan of salted water, and when tender take it out and drain thoroughly. Mix it with grated Parmesan and G my ere cheese in equal quantities and a little butter, and season with pepper. Butter a timbale-mould, line it with short-paste rolled out thin, fill it up with the Macaroni, cover with more paste, and put it in the oven. Put a sheet of paper over to prevent burning, and bake for about forty-five minutes. When done, turn it out of the mould on a dish, and serve.
Records on this page
Macaroni with SweetbreadsMacaroni TimbalesMacaroni Timbale with Fowl and Truffles