(4) Boil the required quantity of Macaroni in a saucepan
of salted water with a few slices of carrot and one onion
stuck with cloves ; when quite tender, take it out and
drain. Put equal quantities of grated Parmesan and
Gray ere chees✪ Macaroni Timbale with Fowl and Trufflese in a saucepan with some gravy, and add a
little common household cheese also grated, and a little
minced breast of fowl. Warm these up, mix in the
Macaroni, and pour the whole into a timbale-mould lined
with tart paste. Cover with paste, make a hole in the top,
and bake in a moderate oven for three-quarters-of-an-hour
or so, according to the size of the mould ; pour in a little
gravy, turn it out on to a dish, and serve hot.
(5) Boil 4oz. of Macaroni in a saucepan of salted water
for about thirty minutes, when it should be quite tender ;
take it out, drain, let it get quite cold, then line a
buttered mould or basin with it. Put an onion in a sauce-
pan with a breakfast-cupful of milk, reduce to half its
bulk over a quick fire, and thicken with a table-spoonful
of flour mixed with a little milk ; stir well, grate a little
nutmeg over, and sprinkle in a small quantity of minced
parsley. Remove the pan from the fire, stir in the yolk
of an egg and loz. of butter, and when well mixed add
2oz. of finely-minced tender part of a fowl✪ Macaroni with Milk and Egg, rabbit, or any
game. Put this mixture into the basin or mould, cover
with a little more of the Macaroni, tie it over with a
cloth, put it into a saucepan of water (not quite up to
the top of the mould), and simmer gently at the side of
the fire for forty-five minutes or so. Turn it out on a dish,
pour a little gravy round, and serve.
(6) Boil Jib. of Macaroni in white stock, and when
cooked mix with it 2oz. or 3oz. each of grated Parmesan
cheese and butter, season to taste with salt and pepper,
and leave until cold. Butter a timbale-mould, line
with a good puff paste, fill it with the Macaroni, and
bake in a moderate oven. Meanwhile prepare the follow-
ing forcemeat : Chop some of the white flesh of a cooked
fowl, and mix with it half its quantity of chopped cooked
veal and the same of cooked ham ; put them in a mortar
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Macaroni — continued.
with a partially-boiled and chopped onion and a few
cooked mushrooms, and pound until quite smooth. Season
to taste with salt, pepper, and a small quantity each of
grated nutmeg and pounded mace, work in a small lump
of butter, and moisten with beaten yolks of eggs, but not
making it too liquid. Put the mixture into a stew pan
with a small quantity of white stock and 2 or 3 table-
spoonfuls of thick cream, and stir it at the edge of the
fire until very hot, but not letting it boil. When the
timbale of Macaroni is cooked, turn it out of the mould
on to a hot dish, cut oft the crust at the top, and remove
some of the Macaroni ; fill the space left with the above
mixture, garnish it with truffles cooked in white wine,
and serve. ✪ Macaroni Timbale with Forcemeat
Page 416 · 4 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
(4) Boil the required quantity of Macaroni in a saucepan of salted water with a few slices of carrot and one onion stuck with cloves ; when quite tender, take it out and drain. Put equal quantities of grated Parmesan and Gray ere cheese in a saucepan with some gravy, and add a little common household cheese also grated, and a little minced breast of fowl. Warm these up, mix in the Macaroni, and pour the whole into a timbale-mould lined with tart paste. Cover with paste, make a hole in the top, and bake in a moderate oven for three-quarters-of-an-hour or so, according to the size of the mould ; pour in a little gravy, turn it out on to a dish, and serve hot.
(5) Boil 4oz. of Macaroni in a saucepan of salted water for about thirty minutes, when it should be quite tender ; take it out, drain, let it get quite cold, then line a buttered mould or basin with it. Put an onion in a saucepan with a breakfast-cupful of milk, reduce to half its bulk over a quick fire, and thicken with a table-spoonful of flour mixed with a little milk ; stir well, grate a little nutmeg over, and sprinkle in a small quantity of minced parsley. Remove the pan from the fire, stir in the yolk of an egg and loz. of butter, and when well mixed add 2oz. of finely-minced tender part of a fowl, rabbit, or any game. Put this mixture into the basin or mould, cover with a little more of the Macaroni, tie it over with a cloth, put it into a saucepan of water (not quite up to the top of the mould), and simmer gently at the side of the fire for forty-five minutes or so. Turn it out on a dish, pour a little gravy round, and serve.
(6) Boil Jib. of Macaroni in white stock, and when
cooked mix with it 2oz. or 3oz. each of grated Parmesan cheese and butter, season to taste with salt and pepper, and leave until cold. Butter a timbale-mould, line with a good puff paste, fill it with the Macaroni, and bake in a moderate oven. Meanwhile prepare the following forcemeat : Chop some of the white flesh of a cooked
fowl, and mix with it half its quantity of chopped cooked veal and the same of cooked ham ; put them in a mortar
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Macaroni — continued.
with a partially-boiled and chopped onion and a few cooked mushrooms, and pound until quite smooth. Season to taste with salt, pepper, and a small quantity each of grated nutmeg and pounded mace, work in a small lump of butter, and moisten with beaten yolks of eggs, but not making it too liquid. Put the mixture into a stew pan with a small quantity of white stock and 2 or 3 tablespoonfuls of thick cream, and stir it at the edge of the fire until very hot, but not letting it boil. When the timbale of Macaroni is cooked, turn it out of the mould on to a hot dish, cut oft the crust at the top, and remove some of the Macaroni ; fill the space left with the above mixture, garnish it with truffles cooked in white wine, and serve.
Records on this page
Macaroni Timbale with Fowl and TrufflesMacaroni Timbale with Gravy and CheeseMacaroni with Milk and EggMacaroni Timbale with Forcemeat