Macaroni Timbales

Ingredients

• Cook a dozen sticks of pipe macaroni
• one cupful and a half of cold meat
• one tablespoonful of butter
• one heaping tablespoonful of flour
• two-thirds of a cupful of milk or stock
• high seasoning of salt, pepper and onion juice
• two well beaten eggs

Method

1. 1

   Cook macaroni in boiling salted water, drain and lay in cold water until ready to use, then dry on a towel and cut into rings.

2. 2

   Thickly grease a pint bowl with soft butter, line it with a layer of the macaroni.

3. 3

   Mix cold meat with a sauce made with butter, flour, milk or stock, and seasonings.

4. 4

   Add beaten eggs, stir all together and fill the bowl, taking care not to disturb the macaroni.

5. 5

   Steam for an hour and serve with a tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 12. The excerpt below is the record exactly as published.

Macaroni timbales are a little troublesome, but are good enough to make it worth while to prepare them occasionally. Cook a dozen sticks of pipe MACARONI TIMBALE. macaroni in boiling salted water, drain and lay them in cold water until ready to use, then dry on a towel and cut into rings. Thickly grease a pint bowl with soft butter, line it with a layer of the macaroni so arranged as to show the holes. Chop fine one cupful and a half of cold meat, mix it with a sauce made with one tablespoonful of butter, one heaping tablespoonful of flour, two-thirds of a cup- ful of milk or stock and a high seasoning of salt, pepper and onion juice. Add two well beaten eggs

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