Timbales de Nouilles a la Genoise
From The table, 1889
Serves 6
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 126. The excerpt below is the record exactly as published.
Timbales de Nouilles a la Genoise.— Sprinkle the insides of six well-buttered timbale-molds with grated, fresh bread-crumbs; line them with thin foundation paste (No. 1078), and fill with finely shred, boiled nouilles (No. 1182), adding an ounce of good butter, and seasoning with half a pinch each. of salt and pepper, and the third of a pinch of nutmeg; also half an ounce of grated Parmesan cheese. Thicken with a gill of strong Madeira sauce (No. 185). Cover the molds with pieces of the foun- dation paste, and put them into a brisk oven for six minutes. Unmold, and arrange them on a hot dish containing a gill of hot Madeira sauce (No. 185), and with the timbales on top. 263. Timbales Russe a la Schllltze,— Prepare six light timbales as for No. 262, one and a quarter inches high by two and a quarter inches in HORS D'CEUVRES. 187 diameter. Arrange them on a dessert dish with a folded napkin, and lay them in a cool place until needed. Put into a china bowl half of a fine, well-cleaned, sound Camembert cheese, mash it thoroughly with a fork, and drop on to it very gradually one and a half ponies of old brandy. Cut into small pieces two medium-sized, cooked, throat sweetbreads (No. 601), and add them to the cheese, mixing well together. Season with half a teaspoonful of salt, a saltspoonful of pepper, and the same quantity of grated nutmeg, stirring well for a minute longer. Then add four medium- sized, chopped truffles, and mix again. Divide the above preparation equally,, into the six timbales, cover each with a thin slice of truffle, previously dipped in brandy, and send to the table. 264. Croustade a la Regence. — Spread out a quarter of a pound of pate-a-foucer (No. 1078) an eighth of an inch thick. Clean well six tartlet moulds ; line them with the paste, then fill them with cracker-dust ; cover them with a buttered paper, place them in the hot oven on a tin plate, and bake for ten or twelve minutes. Take from out the oven and let cool. Remove all the cracker-dust, and they will be ready for use. Fill them with a pint of hot regence (No. 235), evenly divided ; dress on a hot dish with a folded napkin, and send to" the table. 265. Croustades de Riz a la Victoria. — Wash thoroughly and boil in a saucepan one quart of rice with two quarts of broth and one ounce of butter. Keep it as dry as possible so that it remains firm, and add to it half an ounce of grated Parmesan cheese, half a pinch of pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.