Timbale de Macaroni a la Roviaine
From The "Queen" cookery books: Entrees, 1901
Can also be made in a pie dish.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.
Timbale de Macaroni a la Roviaine. — Line a well buttered mould which has been rather thickly sprinkled with vermicelli, with good lard paste, pressing this well home into the shape of the mould ; have ready stewed a rabbit or an old fowl (or a corresponding amount of cooked veal, or other white meat, as long as it is lean) cat up small, 2oz. of boiled macaroni, and a little cooked vermicelli, all cut into inch lengths, 2oz. grated Parmesan cheese, a little very finely minced shallot or chives, pepper and salt to taste, and either a few blanched almonds or a handful of pignole, or fircone kernels (these are not indispensable adjuncts), mix these all lightly together and place in the mould ; add from one- fourth to one -third of a pint of cream or new mil
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Cook this with the app: pantry check, scaling, and the assistant.