Timbale Tarinoise

Ingredients

• ½ lb. macaroni (boiled)
• ½ lb. cooked chicken or rabbit meat
• 4 oz. cooked ham
• 4 oz. ox-tongue
• 6 to 8 preserved mushrooms
• 1 oz. butter
• 1 oz. grated Parmesan cheese
• 1 gill white sauce
• ½ gill cream
• 1 teaspoonful finely grated lemon-rind
• 2 eggs
• salt, pepper, nutmeg
• demi-glace (No. 237) or Madere (No. 237 a) sauce

Method

1. 1

   Line a buttered mould with macaroni.

2. 2

   Cut remaining macaroni and meats into strips.

3. 3

   Heat in a stewpan with butter, add cheese, white sauce, and cream.

4. 4

   Stir in beaten eggs and season.

5. 5

   Fill the mould, cover, and cook in a water bath for about half an hour.

6. 6

   Turn out onto a hot dish and serve with sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 294. The excerpt below is the record exactly as published.

h gill cream, 25 heads of green asparagus, a handful of spinach, salt, pepper, nutmeg, ^ oz. of btitter, supreme sauce (No. 210). Bone the fowl, remove skin and sinews, and cut the meat into small shreds, pound in a mortar, and rub through a sieve. Return .to the mortar, add the panade, the yolk of egg, and the cream, mix thoroughly and season to taste. Clean the asparagus and spinach ; ENTREES OF POULTRY , ETC. {HOT DISHES) 353 cook both separately in salted water, rub the spinach through a sieve ; cut off the soft portions of the asparagus and pass through a sieve ; mix both purees together. Beat up the whites of eggs to a stiff froth and mix with the forcemeat. Divide the vegetable puree into two lots, add a yolk of egg and some forcemeat to one and rather more force- meat to the other, so as to give both two different shades of green, resembling asparagus -tops. Butter thoroughly an asparagus mould, fill up with the darker green puree, then the lighter green, and lastly the white forcemeat. Place the mould in a stewpan containing some hot water, cover with a buttered paper, and cook for about one hour or more. When done, turn out on a hot dish. Pour some hot supreme sauce round the base of the dish, and serve. The same dish may be served cold, omitting the supreme sauce and adding a garniture of aspic jelly. 994. Timbale Tari noise. — b lb. macaroni (boiled), | lb. cooked chicken or rabbit meat, 4 oz. cooked ham, 4 oz. ox-tongue, 6 to 8 preserved mushrooms, 1 oz. butter ,, 1 oz. grated Parmesan cheese, 1 gill white sauce, ^ gill cream, 1 teaspoonful finely grated lemon-rind, 2 eggs, salt, pepper, nutmeg, demi-glace (No. 237) or Madbre (No. 237 a) sauce

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