The encyclopaedia of practical cookery

(7) Make some rich puff paste, roll out thin, cut it into narrow strips, twist the strips into a sort of cord, and coil this cord of paste into some well-buttered moulds so as to line them with it. Then fill each mould with boiled Macaroni, and cover them with grated cheese and sifted breadcrumbs mixed in equal quantities. Bake the timbales for three-quarters-of-an-hour, turn them out on a dish, and serve. (8) Well butter the insides of eight small timbale-moulds, and around these make circles with long pieces of boiled Macaroni, taking care to have the moulds well covered. Fill up the centres with minced lamb sweetbreads or veal forcemeat moistened with thick white sauce, close the moulds, boil for half-an-hour, turn out carefully, garnish with parsley (see Fig. 1110), and serve. (9) Break Jib. of Macaroni into Jin. lengths, put them into a saucepan with salted water to cover, and boil until tender ; pour the water off' the Macaroni and turn it on to a fine sieve to drain. Thickly butter the interior of a plain timbale-mould, line it with a sheet of buttered paper, and arrange the Macaroni in it in such a way that when turned out it will have the appearance of honeycomb. Melt loz. of butter in a stewpan, mix in 1 table-spoonful of flour, then pour in gradually J pint of boiling water ; dust in a small quantity of salt, boil for a few minutes, then move it off the fire and stir in quickly a well-beaten egg. Turn the paste on to a plate and leave until cold. Chop lib. of lean veal that has been freed from all skin and bone, put it in a mortar with half its bulk of the above paste and 4oz. of butter, and pound until quite smooth. Season the paste to taste with salt, pepper, and a moderate quantity of grated nutmeg, and rub it through a fine wire sieve. Beat up the yolks of three eggs together with the white of one, 1 teacupful of milk, and J teacupful of cream ; stir them gradually in with the above mixture, and when quite smooth pour it carefully in the lined mould. Tie a sheet of paper over the top, stand it in a stewpan with boiling water to three-parts its height, and steam for three-quarters-of-an-hour. Care must be taken to prevent the water entering the top of the mould. When ready, turn the timbale out of the mould on to a hot dish, remove the paper, and serve it with a sauceboatful of truffle sauce. (10) Put 5oz. of Macaroni into a saucepan containing salted water, and boil, taking care to keep the pipes whole. When done, drain on a napkin, and cut up transversely in pieces about lin. long. Fill the hollow of the Macaroni with small pieces of truffle cut the shape to fit (see Fig. 1111), arrange these in a well-buttered timbale-mould, laying them close together, truffled end outwards, against the sides and bottom, and cover with a little quenelle Macaroni — continued. forcemeat. Prepare the fillets of twelve thrushes or other small birds, beat slightly to flatten them, and fry over a brisk fire, turning frequently ; add 8oz. of minced raw Fig. 1111. Truffles for Macaroni Timballs.