Timbale

Ingredients

• 1 lb. macaroni
• a gill of water
• a small piece of butter
• a tablespoon of flour
• x egg
• 1 lb. veal cutlet
• a quarter of the quantity of butter
• 1 whole egg
• 3 yolks
• a gill of white stock or milk

Method

1. 1

   Boil macaroni until soft, drain, and cut into pieces.

2. 2

   Butter a mould and place macaroni endways.

3. 3

   Boil water, butter, and salt, then add flour and stir in an egg.

4. 4

   Mix veal, half the paste, butter, seasoning, and remaining eggs.

5. 5

   Pass through a sieve, add stock or milk, pour into mould, and steam for half an hour.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 105. The excerpt below is the record exactly as published.

Timbale. — | lb. macaroni, boil until soft, drain in a cloth, cut in pieces \ inch long ; well butter a plain mould, place in it the macaroni endways, so as to give the appearance of honeycomb when turned out. Make a paste thus : — put a gill of water, a small piece of butter, and a little salt into a stew-pan to boil; when boiling throw into it a tablespoon of flour, leave it a few minutes, then stir in x egg ; turn it on a plate till wanted. Take 1 lb. veal cutlet, remove the skin and bone, pound it in a mortar, and add to it half the quantity of the above paste and a quarter of the quantity of butter, with salt, pepper, and nutmeg to taste. Mix all together, add 1 whole egg and 3 yolks, pass it through a wire sieve, stir in a gill of white stock or milk

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