Timbales
From The complete Indian housekeeper & cook, 1898
Serve with allemande sauce.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 190. The excerpt below is the record exactly as published.
Timbales are made of pipe macaroni or macaroni paste. The latter is seldom seen in India, lloil some pipe macaroni, not too soft, cut into half-inch lengths. Butter a mould, preferably a pudding basin, very thick with butter. Stick the macaroni upright, beginning with the middle and working to the sides, until the w'hole sides .are covered. Then carefully press in some well-seasoned quenelle forcemeat
Cook this with the app: pantry check, scaling, and the assistant.