Macaroni Timbale with Forcemeat

Ingredients

• Jib. of Macaroni
• 2oz. of grated Parmesan
• 2oz. of butter
• season to taste with salt
• season to taste with pepper
• a small quantity of grated nutmeg
• pounded mace
• a small lump of butter
• a small quantity of white stock
• 2 or 3 table-spoonfuls of thick cream

Method

1. 1

   Boil the Macaroni in white stock, then mix with cheese and butter, season, and cool.

2. 2

   Butter a timbale-mould, line with puff paste, fill with Macaroni, and bake.

3. 3

   Prepare forcemeat by mixing cooked fowl, veal, and ham, pound with onion and mushrooms, season, and moisten with stock and cream.

4. 4

   Fill the cooked timbale with this mixture, garnish with truffles, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 416. The excerpt below is the record exactly as published.

Jib. of Macaroni in white stock, and when cooked mix with it 2oz. or 3oz. each of grated Parmesan cheese and butter, season to taste with salt and pepper, and leave until cold. Butter a timbale-mould, line with a good puff paste, fill it with the Macaroni, and bake in a moderate oven. Meanwhile prepare the follow- ing forcemeat : Chop some of the white flesh of a cooked fowl, and mix with it half its quantity of chopped cooked veal and the same of cooked ham ; put them in a mortar For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Macaroni — continued. with a partially-boiled and chopped onion and a few cooked mushrooms, and pound until quite smooth. Season to taste with salt, pepper, and a small quantity each of grated nutmeg and pounded mace, work in a small lump of butter, and moisten with beaten yolks of eggs, but not making it too liquid. Put the mixture into a stew pan with a small quantity of white stock and 2 or 3 table- spoonfuls of thick cream, and stir it at the edge of the fire until very hot, but not letting it boil. When the timbale of Macaroni is cooked, turn it out of the mould on to a hot dish, cut oft the crust at the top, and remove some of the Macaroni ; fill the space left with the above mixture, garnish it with truffles cooked in white wine, and serve. (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-liour, 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. Pill up the centres with minced lamb sweetbreads or veal forcemeat moistened with thick xvhite sauce, close the moulds, boil for half- an- li our, turn out carefully, garnish with parsley (see Pig. 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

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