Timbale Milanaise
From The "Queen" cookery books: Entrees, 1901
This dish is rich and cheesy.
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 45. The excerpt below is the record exactly as published.
Timbale Milanaise. — Line a mould with the short crust as described above, and have ready some just boiled macaroni, enough to about quarter fill the pie; now put it back into a pan with some good meat gravy or stock, one part Parmesan to three parts Gruyere cheese, and as much butter as you
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