Macaroni Timbales

Ingredients

• Mb. of Macaroni
• 1 wineglassful of bechamel sauce
• 5oz. of butter
• a little powdered cinnamon
• 4oz. of flour
• loz. of butter
• the yolks of three eggs
• a little sugar

Method

1. 1

   Boil Macaroni until tender, mix with reduced bechamel, butter, and cinnamon.

2. 2

   Butter a timbale-mould, line with paste, fill with mixture, cover, and bake for 45 minutes.

3. 3

   Serve sprinkled with sugar and cinnamon.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 415. The excerpt below is the record exactly as published.

Macaroni Timbales. — (1) Put Mb. of Macaroni into a sauce- pan of salted water, and boil until tender ; drain, and cut it into pieces about 2in. in length. Reduce 1 wineglassful of bechamel sauce in a saucepan over the fire, stirring in gradually a few table-spoonfuls of gravy ; when well flavoured, take it from the fire and pour it on the Macaroni, Macaroni — continued. together with 5oz. of butter and a little powdered cin- namon to taste. In the meantime, butter a timbale-mould, sprinkle with breadcrumbs, and line it with sweetened tartlet-paste. Pour in the preparation, cover it with a flat of the paste, and put it in a moderate oven to bake. In about forty-five minutes (when it should be done), take out of the oven, turn it out on to a dish, sprinkle over with sugar flavoured with cinnamon, and serve. (2) Mix 4oz. of flour, loz. of butter, the yolks of three eggs, and a little sugar

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