Timbale of Macaroni

Ingredients

• half a pound of Naples macaroni
• a gill of water
• a small piece of butter
• a little salt
• one egg
• a pound of veal cutlet or any meat
• a quarter of the quantity in butter
• a sprinkling of cayenne
• parsley
• a gill of white sauce

Method

1. 1

   Boil macaroni until soft, drain, and cut into pieces.

2. 2

   Butter a mould and line with macaroni.

3. 3

   Make a paste with water, butter, and salt, then add flour and egg.

4. 4

   Mix meat with paste, butter, seasonings, and white sauce.

5. 5

   Steam for half an hour.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 32. The excerpt below is the record exactly as published.

Timbale of Macaroni Take half a pound of Naples macaroni, boil it till quite soft, drain it on a cloth, cut it in pieces half an inch long ; well butter a plain mould, line it with buttered paper, place in the macaroni endways so as to give the appearance of honeycomb when turned out. Make a paste by putting a gill of water, a small piece of butter, and a little salt into a stewpan to boil. When boiling, throw into it a table-spoonful of flour, leave it a few minutes, then stir in one egg, and turn it out on a plate till wanted. Take a pound of veal cutlet or any meat or poultry, pound the meat in a mortar, and add to it half the quantity of paste and a quarter of the quantity in butter, with salt, pepper, and a sprinkling of lemon-peel and cayenne and parsley. Mix all together, add one egg and three yolks, pass through a wire sieve, stir in a gill of white sauce

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