Timbale of Macaroni
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 36. The excerpt below is the record exactly as published.
imbale of maccaroni. Boil your maccaroni in salt and water, when done, drain, and season with pepper, fresh butter, and equal quantities of grated Parmesan and Gruyère cheese. Line a mould with some short paste rolled out very thin, fill with the maccaroni, cover with paste, and lay a sheet of buttered paper over it
Cook this with the app: pantry check, scaling, and the assistant.