Noodles, Timbales

Ingredients

• Put in 2 lbs. of fine egg noodles
• Put in three quarts of salted boiling water
• Butter a platter about three inches deep
• put inside of it a white buttered paper

Method

1. 1

   Boil the noodles for six minutes, drain, and place in a buttered platter with a buttered paper.

2. 2

   Place another platter on top, weigh down, and let cool.

3. 3

   Cut timbales with a mould, roll in beaten egg and bread-crumbs, and fry for three minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 246. The excerpt below is the record exactly as published.

Noodles, Timbales. Macaroni, Titellis. — Take lb. of macaroni, boil it in salt and water until soft. Take one quart of toma- toes, half a pint of water, 2 ozs. of fat bacon. ' Cut into small pieces one on- ion, a small bunch of parslev, and boil all these ingredients together for half an hour. Then pass the mixture through a colander, and add a table- spoonful of butter, seasoning with pep- per and salt to your taste. Put it on the fire again, and let it boil five min- utes. Let the macaroni and the to- mato sauce both be very hot. Put a layer of macaroni and one of grated cheese, then pour a ladleful of the sauce over it, and so on. Arrange it in a tureen, and serve as soup. It is eaten from deep plates, although not liquid, and generally relished. Maca- roni prepared after this recipe may be used as a vegetable. Noodles, Buttered. — Throw the noodles into boiling water, and let them boil for ten minutes. Take them up with a strainer, put them on a hot dish ; melt some fresh butter in a stewpan, sprinkle a large handful of bread-crumbs in it, and let them remain until they are lightly browned, then put them upon the noodles. Clarify a little more butter, if the first portion was dried up in brownin g the crumbs, and pour it over the dish ; serve very hot. Time, ten minutes to boil the noodles. Noodles, or Nouilles. — Noodles are made of delicate pastry, cut up into ribbons and various shapes, and used as a substitute for vermicelli and mac- aroni, either in making fritters or pud- dings, or for serving with cheese or in soup. Take y* lb. of fine flour, put it on the pastry-board, make a hole in the centre, and in this put two eggs. Add a pinch of salt, oz. of butter, and a teaspoonful of cold water, and mix all together into a very firm, smooth paste. Leave it a little while to dry, then roll it out as thin as pos- sible, and cut it into thin bands about an inch and a quarter in width. Dredge a little flour upon these, and lay four or five of them one above another ; then cut them through into thin shreds, something like vermicelli ; shake them well, to prevent their sticking together, and spread them out to dry. Noodles cannot be made without a straight rolling-pin and smooth pastry-board. When wanted for use, drop them gradually into boiling water, stirring gently with a wooden spoon to keep them from getting lumpy. Let them boil from six to twenty minutes, then take them up with a strainer; drain 219 Noodles, Timbales MACARONI Spaghetti, Ravenna them well, and spread them out on a coarse cloth. If thoroughly dried, they will keep any length of time stored in tin canisters. Noodles, Timbales. — Put in three quarts of salted boiling water 2 lbs. of fine egg noodles, boil six minutes, drain well. Butter a platter about three inches deep, put inside of it a white buttered paper

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