Timbale à la Hyde

Ingredients

• a young fowl
• two ounces of Parmesan cheese grated
• one small shallot chopped fine
• make about half a pint of good rich white sauce
• a little well-cooked and drained small macaroni
• two sliced tomatoes
• six ounces of butter
• eight ounces of flour

Method

1. 1

   Boil the fowl, cut meat into pieces.

2. 2

   Make white sauce with cheese and shallot.

3. 3

   Mix with chicken, add macaroni and tomatoes.

4. 4

   Line a mould with paste, fill with mixture, fold paste over top, weigh down, and bake for about one hour.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 111. The excerpt below is the record exactly as published.

Tixnbale à la Hyde Boll a young fowl, take off the meat, and cut it in pieces. Take two ounces of Parmesan cheese grated, one amali shallot chopped fine, pepper and salt, and make about half a pint of good rich white sauce with cream and consommé, and mix with the chicken and cheese. Add a little well-cooked and drained small maca- roni and two sliced tomatoes. Line a mould Avith good paste (six ounces of butter to eight ounces of flour

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