Timbales

Ingredients

• One-quarter of a pound of maccaroni
• one-half pound of cold roast beef
• four ounces of bread crumbs
• one ounce of butter
• one ounce of flour
• one-half teaspoonful of pepper
• one-half teaspoonful of salt
• one tablespoonful of catsup
• one tablespoonful of Worcestershire sauce
• two eggs
• three gills of stock

Method

1. 1

   Boil macaroni, grease cup tins, and arrange macaroni in cups.

2. 2

   Mix chopped beef with breadcrumbs, season, and add egg and stock.

3. 3

   Fill cups with mixture, cover, and steam for one hour.

4. 4

   Prepare sauce with butter, flour, stock, and seasonings.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 41. The excerpt below is the record exactly as published.

TIMBALES. 91 the veal in the sautiepan and leave all to cook for twenty minutes very slowly turning the meat and the saucepan constantly while cooking, to prevent the meat discoloring. Prepare now in a bowl the yolks of egg and cream, season this with the pepper and salt, when the veal should be taken from the saucepan and arranged upon a flat dish, and the cream and egg stirred into the saucepan with the sauce. The contents of the saucepan must not be allowed to boil after the yolks of egg are added but as soon as thef sauce thickens with them by simmering slowly, it must be poured over the veal. Timbales. — One-quarter of a pound of maccaroni, one-half pound of cold roast beef, four ounces of bread crumbs, one ounce of butter, one ounce of flour, one-half teaspoonful of pepper, one-half teaspoonful of salt, one tablespoonful of catsup, one tablespoonful of Worcester- shire sauce, two eggs, three gills of stock

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