Timbale of Macaroni
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 42. The excerpt below is the record exactly as published.
Timbale of Macaroni. Line a round mould with good short paste ; fill it with the following preparation^ and put on the cover, closing the edges with beaten Q^^, and bake for three-quarters of an hour in moderate oven. Slip it carefully out of the mould, so as not to disturb the shape. Serve hot. Filling: Make a ^^ sauce financiere'^ (see Chapter V.), and stir into it a quarter of a pound of cooked macaroni. Or a white sauce may be made instead, the macaroni added, also some grated cheese
Cook this with the app: pantry check, scaling, and the assistant.