Timbale Turinoise (Macaroni and Ham Timbale)

Ingredients

• 1 lb. macaroni (boiled)
• 4 oz. cooked ham
• 4 oz. ox-tongue
• 6-8 preserved mushrooms
• i oz. grated Parmesan cheese
• i teaspoonful finel}^ grated lemon rind
• ^ lb. cooked chicken or rabbit meat
• i oz. butter
• i gUl white sauce
• | giU cream
• 2 eggs
• salt
• pepper
• nutmeg

Method

1. 1

   Line a well buttered pudding basin with macaroni.

2. 2

   Cut the remaining macaroni into short pieces and the meats into julienne strips.

3. 3

   In a stewpan with butter, heat the meats and mushrooms, add cheese, white sauce, and cream without boiling.

4. 4

   Stir in beaten eggs until the mixture begins to set.

5. 5

   Season with salt, pepper, nutmeg, and lemon rind.

6. 6

   Fill the lined mould, cover with buttered paper, and cook in boiling water for about 45 minutes.

7. 7

   Turn out onto a hot dish and serve with hot demi-glace or Madere sauce.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 3. The excerpt below is the record exactly as published.

Timbale Turinoise, (Macaroni and Ham Timbale.) I lb. macaroni (boiled), 4 oz. cooked ham, 4 oz. ox- tongue, 6-8 preserved mushrooms, i oz. grated Par- mesan cheese, i teaspoonful finel}^ grated lemon rind, demi-glace or Madere sauce, ^ lb. cooked chicken or rabbit meat, i oz. butter, i gUl white sauce, | giU cream, 2 eggs, salt, pepper and nutmeg

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