Timbale

Ingredients

• 6 or 8 large sticks of macaroni
• 1 large slice of bread
• 1/2 pound of butter
• yolks of 5 eggs
• 1/2 can mushrooms chopped
• A little grated nutmeg
• Salt and pepper to taste
• 1/2 teaspoon celery seed
• 1 pinch of thyme
• 1/2 teaspoon fresh onion juice

Method

1. 1

   Boil macaroni, decorate a bowl with pieces, butter inside, fill with a mixture of chicken, soaked bread, and other ingredients.

2. 2

   Grind to a paste, steam for nearly 4 hours.

3. 3

   Serve with sauce.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 25. The excerpt below is the record exactly as published.

TIMBALE Mrs. Henry C. Buckner Boil 6 or 8 large sticks of macaroni, broken in 1-inch lengths, 25 minutes, and put in cold water to bleach; decorate a medium-sized bowl, holding about 3 pints, with pieces of macaroni an inch long. The inside of the bowl is thickly buttered to hold macaroni, and put in close to- gether up to the top of the bowl. The filling is made of the breast of 1 large chicken, raw. 1 large slice of bread, soaked in cream, ^ pound of butter, 75 THE BLUE GRASS COOK BOOK Yolks of 5 eggs, ^ can mushrooms chopped, A little grated nutmeg, Salt and pepper to taste, ^ teaspoon celery seed, 1 pinch of thyme, ^ teaspoon fresh onion juice.

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