Timbale de Nouilles au Jambon. — Make a nouille
timbale as described for the polenta timbale, only
using instead of the polenta the nouille paste given
for the raviolis; blanch the pieces of nouille in
salted water, and set them aside to cool after
seasoning them with pepper and salt ; then line a
well buttered plain Charlotte mould with this paste,
the prettiest way being to put a disc of the paste at
the bottom, and all round this a row of triangles cut
from the nouille paste, points upwards, and then
finish with a second layer of triangles points down-
wards, fitting just between the points of the first
row ; now fill this up with nouilles like the raviolis
(only filling these with a herb farce flavoured with
a little anchovy instead of meat), pieces of York,
Bayonne, or other very good cooked ham, cut into
dice, a good sprinkling of Parmesan cheese (grated)
and sufficient rich allemande sauce to moisten the
whole duly ; then finish off, like the Polenta timbale.
Croustade d la, Chasseur. — Prepare a croustade of
fried bread as given above, and set it in the oven to
crisp ; meanwhile cut the fillets from a leveret or
two rabbits (or any game or even poultry to taste),
and saute them in butter, a little stock, and a little
wine ; cut some cooked macaroni into inch lengths,
and mis it with either the stock made with the
rabbit bones, or some tomato sauce, mixing into
this lightly some stewed or broiled mushrooms, and
some fried ham or bacon cut into not too small dice,
and season pretty highly. Now lift out the crous-
tade, drain it, and arrange the fillets of rabbit
round the edge, pouring a little sauce (the same as
TIMBALES, YOL-ATT-YENT, PATTIES, &c. 97
you used for the macaroni) smoothly over them and
fill up the centre with the macaroni ragout, piling it
up pretty highly. If you use hare for this dish mix
herb farce balls and a very little grated Parmesan
with the macaroni, in addition to the mushrooms
and ham, using rather richly flavoured brown sauce
to which you have added a little red wine. This
dish can manifestly be varied indefinitely.
Petites Timbales de Macaroni aux huitres. — Well
butter some small plain moulds, placing at the
bottom a round of either cooked tongue (see that
this is a good colour) or truffle, stamped out with a
plain round cutter ; then line the mould neatly
round and round with boiled spaghetti (a sort of
smaller pipe macaroni), and fill these with a chicken
quenelle mixture ; now with a spoon handle (dipped
out of hot water), make a hollow in the centre of
each and lay in one or more bearded oysters,
seasoned with coralline pepper and lemon juice and
a very little thick bechamel, cover over with more of
the quenelle mixture, smoothing this in a rather
dome shape with a hot wet knife, and poach in
boiling water till firm ; then drain them on a clean
cloth, and dish each, either on a halved cooked
tomato, or an artichoke bottom. Remember in
dishing these entrees that their appearance is always
improved by bein^ stood upon something, so as to
raise them above the level of the entree dish ; this
foundation may be either a border of farce, a border
of potato, or a little flattened cone of mashed potato,
or of any vegetable puree to taste, or as above on a
tomato or an artichoke. A wall of mashed or sieved
H
98
ENTRIES.
Page 47
Presented as published in 1901. 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
Timbale de Nouilles au Jambon. — Make a nouille timbale as described for the polenta timbale, only using instead of the polenta the nouille paste given for the raviolis; blanch the pieces of nouille in salted water, and set them aside to cool after seasoning them with pepper and salt ; then line a well buttered plain Charlotte mould with this paste, the prettiest way being to put a disc of the paste at the bottom, and all round this a row of triangles cut from the nouille paste, points upwards, and then finish with a second layer of triangles points downwards, fitting just between the points of the first row ; now fill this up with nouilles like the raviolis (only filling these with a herb farce flavoured with a little anchovy instead of meat), pieces of York, Bayonne, or other very good cooked ham, cut into dice, a good sprinkling of Parmesan cheese (grated) and sufficient rich allemande sauce to moisten the whole duly; then finish off, like the Polenta timbale.
Croustade d la, Chasseur. — Prepare a croustade of fried bread as given above, and set it in the oven to crisp ; meanwhile cut the fillets from a leveret or two rabbits (or any game or even poultry to taste), and saute them in butter, a little stock, and a little wine ; cut some cooked macaroni into inch lengths, and mis it with either the stock made with the rabbit bones, or some tomato sauce, mixing into this lightly some stewed or broiled mushrooms, and some fried ham or bacon cut into not too small dice, and season pretty highly. Now lift out the croustade, drain it, and arrange the fillets of rabbit round the edge, pouring a little sauce (the same as
TIMBALES, VOL-AU-VENT, PATTIES, &c. 97
you used for the macaroni) smoothly over them and fill up the centre with the macaroni ragout, piling it up pretty highly. If you use hare for this dish mix herb farce balls and a very little grated Parmesan with the macaroni, in addition to the mushrooms and ham, using rather richly flavoured brown sauce to which you have added a little red wine. This dish can manifestly be varied indefinitely.
Petites Timbales de Macaroni aux huitres. — Well butter some small plain moulds, placing at the bottom a round of either cooked tongue (see that this is a good colour) or truffle, stamped out with a plain round cutter ; then line the mould neatly round and round with boiled spaghetti (a sort of smaller pipe macaroni), and fill these with a chicken quenelle mixture ; now with a spoon handle (dipped out of hot water), make a hollow in the centre of each and lay in one or more bearded oysters, seasoned with coralline pepper and lemon juice and a very little thick bechamel, cover over with more of the quenelle mixture, smoothing this in a rather dome shape with a hot wet knife, and poach in boiling water till firm ; then drain them on a clean cloth, and dish each, either on a halved cooked tomato, or an artichoke bottom. Remember in dishing these entrees that their appearance is always improved by bein^ stood upon something, so as to raise them above the level of the entree dish ; this foundation may be either a border of farce, a border of potato, or a little flattened cone of mashed potato, or of any vegetable puree to taste, or as above on a tomato or an artichoke. A wall of mashed or sieved
H