Timbale Parisienne

Ingredients

• a pound of French macaroni
• a quart timbale mould
• a few details of truffles
• chicken forcemeat
• chicken farce

Method

1. 1

   Cook the macaroni in water until soft, drain without rinsing, and cut into small pieces.

2. 2

   Butter the timbale mould thickly and garnish with truffles.

3. 3

   Line the mould with macaroni pieces, fill with chicken forcemeat, cover with chicken farce, and steam for thirty minutes.

4. 4

   Let it rest, then turn out carefully and serve with Sauce Allemand.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 41. The excerpt below is the record exactly as published.

TIMBALE PARISIENNE^3 Cook a pound of French macaroni in water until soft. It is more solid than the Italian macaroni and better answers the purpose. Drain without rinsing. Cut into small pieces about one-third of an inch long. Butter a quart timbale mould very thick and garnish with a few details of truffles in the bottom and on the sides. Line the whole mould with the pieces of macaroni, placing them in such a way that the opening of one end is against the sides of the mould, so as to make it look like a honey- comb when it is turned out. Line the inside with chicken forcemeat to hold the macaroni in place; fill the centre with a Toulouse as in the previous recipe, cover the whole with chicken farce

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