Macaroni Timbale

Ingredients

• Put x/i lb. of macaroni
• three pints of boiling water
• a little pepper
• a little salt
• half a pint of broth
• a little good force-meat
• highly seasoned mince of game or poultry

Method

1. 1

   Put macaroni in boiling water with pepper and salt.

2. 2

   Simmer for 20 minutes, then drain and return to the pot with broth, simmering for another 20 minutes.

3. 3

   Line buttered moulds with macaroni, cover with force-meat, fill with seasoned mince, moisten with sauce, and poach.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 433. The excerpt below is the record exactly as published.

Macaroni Timbale separate for use in frying (sauteing). Goose fat is used in Germany for potato salad. Thyme. — Thyme is a herb much valued on account of its strong, pungent, aromatic odor and taste. Three varieties are used in cookery — common thyme, lemon thyme, and orange thyme. A very little is valu- able for flavoring when judiciously used. Timbales. — 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 require both care and practice to make them properly. The outer case may be constructed of short paste, macaroni, rice, cream force- meats, or quenelle force-meats, and they may be filled with any richly flavored meat, fish, fowl, or game. The pastry fining is omitted when cream force-meats and quenelle force- meats are used. For these the dariole moulds are well buttered and then fined <vith truffles, tongue, pistachios, etc., cut into fanciful shapes. The moulds are further fined by the force- meat and then filled up with salpi- cons or other force - meats. When filled they are ready for poaching — that is, the moulds are placed in a pan of boiling water to half the height of the moulds. Draw from the fire at once and place pan with the moulds in a slack oven. Do not let the wa- ter boil. Keep in the oven for ten or fifteen minutes, if the moulds are small ; for twenty or twenty-five min- utes if a large mould is used. Un- mould on the dish on which they are to be served. Cream Force-meat for Timbales. — Scrape the white meat of chicken or turkey to remove the sinews. Pound the meat in a mortar, adding gradu- ally the white, of an egg, until it is a smooth paste. Strain this paste through a puree sieve, season the meat pulp with salt and pepper, place the pan on a block of ice, and stir in gradu- ally a cupful of cream. Beat this with a whip. To know when it is done, drop a little of the paste into hot (not boiling) water. If at the end of ten minutes the sample when cut through is smooth and firm the paste is ready for the mould. If the paste is too thick, thin with cream ; if too thin, add a little whipped white of an egg. Keep in a cold place until used. Quenelle Force-meats are prepared in the same way as cream force-meats, excepting that one - half as much panada as of meat putp is mixed in and a little butter is added. Timbale, Chicken. — Make a cream force-meat and fill the timbales with salpicon of chicken. To make this take a pint of cooked chicken cut into very small dice. Take half a pint of cream and bring it to a boil, add to this half a pint of unboiled cream into which a heaping table-spoonful of flour has been stirred into a paste. Let the pint of mixed cream and flour boil one or two minutes, then add the pint of chicken, half a cupful of mush- rooms cut into small dice, with a little salt and pepper as seasoning. Fill the moulds with this and on the top cover with cream force-meat, keeping the top level. Then poach as directed above. Timbale of Macaroni. — Put x/i lb. of macaroni in a stewpan with three pints of boiling water and a little pepper and salt. Be careful not to break it into shorter pieces than will go around the inside of the moulds. Let it simmer gently for twenty min- utes, then drain it, put it back with half a pint of broth, and let it simmer twenty minutes longer. Cover the inside of thickly buttered moulds with it quite closely and neatly. Spaghetti can be used in place of macaroni. Begin at the bottom and wind it around spirally until the top of the mould is reached. Spread over the macaroni a little good force - meat 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 386 Ti

Cook this with the app: pantry check, scaling, and the assistant.