Cassell's dictionary of cookery

Timbale of Macaroni.— Put half a pound of the best tape macaroni in a stewpan with three pints of boiling water and a little pepper and salt. Let it simmer gently for twenty minutes, then drain it, put it back with half a pint of broth, and let it simmer until it will divide easilj- without being too soft. Cut it into short lengths of uniform size, and cover the inside of a thickly-buttered mould with it quite closely and neatly. Spread over the macaroni a little good forcemeat seasoned suitably to whatever is to constitute the contents of the timbale, and afterwards fill up the mould with a highly-seasoned mince of game or poultry. Moisten with good sauce, cover over the preparation, and let it simmer gently until done enough. If liked, three or four small timbalos may be made instead of one large one, and their appearance may be varied by placing a truffle in the centre of the mould so that it will be at the top when the timbale is turned out. These small timbales have a pretty appearance. A suitable sauce should be sent to table with them. Minced game of all kinds, minced sweetbreads, and minced ox palates are suitable for the interior of timbales. Time to simmer, nearly an hour. Probable cost, varying with the contents. Sufficient for six or seven persons. Timbale, Veal and Ham.— Make two pounds of good short pastry, such as would bo suitable for meat pies, and with two-thirds of this line a well-buttered plain round mould. Cut three pounds of the fillet of veal into pieces an inch square, and make three-quai-ters of a pound of good veal forcemeat. Fill the pie with alternating layers of the veal, thin rashers of fat bacon, the forcemeat and dressed ham, and season each layer separately and rather highly. Roll out the remainder of the paste, and cover the timbale. Press it down, and trim neatly. Poll out the trimmings, and stamp out leaves or any fancj'' shapes, and with them ornament the surface. Brush it over with yolk of egg, and bake in a weU-heated oven. About twenty minutes before the timbale is done, take i; out, and pour in through the hole at the top a little nicely-seasoned dissolved aspic jelly made of the bones and trimmings of the veal stewed down with a cow-heel. The veal wiU be much improved if it is larded with the bacon instead of having the latter simply laid upon it. If it should be preferred, any kind of nicely-seasoned fricassee may be used instead of the veal and ham. Time to bake, from two to three hours. Probable cost, 7s. 6d. Sufficient for six or seven persons. Timbales. — Timbales are French dishes, so named from timbale, a metal cup, because they are generally made in plain moulds, either round or oval. They are excellent and pretty, but difficult to make, as they require both care and practice to make them properly. They rather resemble our raised pies. The outer case may be constructed of short paste, macaroni, rice, or other substances, and they may be fiUed with any nicely-flavoured fricassee of fowl or game, or with fruit and sweetmeats. Two or three simple recipes are given here, which may be varied according to taste. Timbales of Rice witli Pruit.— Wash