Timbale of Macaroni
From Cassell's dictionary of cookery, 1892
Serves 3
Small timbales can be made for a prettier presentation.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1985. The excerpt below is the record exactly as published.
Timbale of Macaroni.— Put half a pound of the best tape macaroni in a stewpan with three pints of boiling water and a little pepper and salt. Let it simmer gently for twenty minutes, then cb-ain it, put it back with half a pint of broth, and let it simmer until it will di\'ide easilj- without being too soft. Cut it into short lengihs of uniform size, and cover the inside of a thickly-buttered mould with it quite closely and neatly. Spread over the macaroni a little good forcemeat seasoned suitably to whatever is to constitute the con- tents of the timbale, and afterwards fill up the mould ^^•ith a highly-seasoned mince of game or poultry. Moisten with good sauce
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Cook this with the app: pantry check, scaling, and the assistant.