Macaroni 'en Timbale'
From Wholesome cookery, 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 26. The excerpt below is the record exactly as published.
a lump of butter, pepper, salt, chopped parsley, a little milk. Cook them gently. When they are cooked, thicken the sauce with 1, 2, or 3 yolks of eggs, and serve it over the carrots. Another v:ay. — After the carrots are prepared as WHOLESOME COOKERY. above, put them in a stewpan, with a slice of bacon, chopped parsley, chopped shallot, pepper and salt, a little stock or gravy. Cook the carrots until done; take them out ; continue cooking the sauce a little longer, strain it, and serve it over the carrots. 173. — Glazed Carrots. Cut some young red carrots into round balls ; boil them in boiling water for 5 minutes ; take them out and drain them. Then put them in a stewpan with butter ; sprinkle a little castor sugar over, and pepper and salt ; add a little good meat gravy. Simmer slowly till the carrots are cooked ; then boil up rapidly for a few minutes, so as to evaporate most of the gravy, and serve. 173. — Turnips “en Poulette.” Young turnips cut into balls. Boil them for a few minutes ; drain them ; blend a little flour and butter in a saucepan ; add some white stock ; put in the turnips, and simmer them till done. Take out the turnips ; thicken the sauce with butter and yolks of eggs, and serve over the turnips. 174. — Turnips “au Gratin.” Boil the turnips ; cut them in thin slices ; put them in a deep baking-dish, with layers of gravy, Parmesan VEGETABLES, .ETC. 73 cliG6S6, pGppGi'j £uicl Scilt. Sprinlilc bi 6cicl“Cruiiiljs on the top, and bake about 15 minutes. A white sauce can be used instead of broAvn gravy, and makes an equally good and savoury dish. 175. — Pxiree of Turnips. Cut the turnips into slices, boil them for a few minutes, drain them ; put them in a saucepan, with a lump of butter, pepper, salt, and some stock ; simmer slowly until done. When cooked, pass through a sieve ; put them back on the fire, add a little cream or butter, and serve up hot. If the puree should be too liquid, add a little potato fiour at the same time as the cream, and simmer together for a fexv minutes. 176. — Glazed Turnips. Cut young turnips into round balls, boil them for 5 minutes in boiling Avater, then drain them. Noav butter a steAvpan, place the turnips side by side, pour over them some good stock or grav^y ; sprinkle OA^er a little castor sugar, salt and pepper, and a very little mace. As soon as they begin to boil, cover the saucepan with a buttered paper and the lid ; let them simmer until cooked. Take out the turnips ; add a little gravy to what remains in the saucepan ; boil up once or twice, and pour over the turnips. 74 WHOLESOME COOKERY. 177. — Tossed Tomatoes. Peel them and cut them in slices ; put them in a saucepan, with some bread-crumbs, peppei’, salt, and butter ; stir them all thoroughly together, and simmer for half an hour. 1 breakfast-cupful of bread-crumbs to 3 of tomatoes is about the right quantity. Canned tomatoes are good cooked in this manner, but without the water which is in the can. That can be saved for soup, not thrown away. 178. — Tomato a\i Gratia, Cut some ripe tomatoes in slices; place them in a baking-dish in layers, with some chopped onion and bread-crumbs, pepper and salt, and a little gravy between each layer ; cover the top with a last layer of bread-crumbs and a few lumps of butter. Bake about 20 minutes. If fresh tomatoes are not at hand, the canned tomato purde will be found a good substitute. 179. — Fricassee of Mushrooms. Peel the mushrooms, then put them for a minute into boiling water, then into cold; wipe them dry. Put them in a saucepan with a lump of butter, toss them a couple of minutes, and stir in some flour, pepper, salt, little parsley, and thyme. Add some stoclc, and VEGETABLES, ETC. 75 simmer together half an hour. Strain the sauce ; beat a few yolks of eggs with some lemon-juice, stir it into the sauce, and serve with the mushrooms. N.B. — If the fricassee is served alone, have some fried sippets ; place the mushrooms on the sippets, and pour the sauce on the top. 180. — Croustades of Mushrooms. Chop an onion very small, fry it in butter a pale brown, stir it carefully, then add a quarter of a pound of finely chopped mushrooms ; simmer together till the mushrooms are two-thirds cooked. Soak 2 anchovies, pound them in a mortar with a teaspoonful of French mustard, 3 tablespoonfuls of brown sauce ; add this to the mushrooms. Boil together for 2 or 3 minutes, and fill your croustade cases. 181. — Mushrooms “ a la Bordelaise.” Put some oil on a flat baking-dish ; sprinkle some bread-crumbs and finely chopped parsley ; lay over this some mushrooms, then some more oil, parsley, pepper and salt, bread-crumbs, and mushrooms. Bake about half an hour, according to the thickness of the mush- rooms. 182. — Beetroot “ a la Creme.” Peel a beetroot and cut it into slices, then cook it very slowly in a melted butter sauce or white bdcha- mel. Season with pepper and salt, and serve. 76 WHOLESOME COOKERY. 183. — Hot Polish Salad (Ked Cabbage Salad). Cut a red cabbage in sbrcds; melt some goose dripping ; season it to taste with vinegar, salt, and pepper. When it is hot, put in the cabbage and let it simmer ; at the last moment stir in a few yolks of eggs. N.B.— If no goose dripping is at band, butter or oil can be used. 184. — Curried Macaroni. Boil some macaroni and drain it ; put it into the curry sauce; simmer for 5 or 10 minutes, and serve. Each piece of macaroni must be quite sejiarate, and not cooked to a paste. 186. — Macaroni “en Timbale.” Have some boiled macaroni; drain it well ; put it in a saucepan, with pepper, salt, butter, and grated Par- mesan and Gruybre cheeses ; toss it on the fire till the cheese is melted, and not longer. Have a buttered tin ; line it with a nice thin paste ; put the macaroni in it, cover the top with more paste, and fix a weU-buttered paper on the top (to prevent the paste from burning). Put it in a hot oven, and bake from half an hour to an hour, according to the size. Turn out of the tin and serve. VEGETABLES, ETC. 77 186. — Macaroni and Tomato. Boil the macaroni in stock, pour cold water over it, then drain it. Put some butter in a saucepan, then the macaroni, some grated Parmesan and Gruyere cheeses
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