Timbales k la Pahlen
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 102. The excerpt below is the record exactly as published.
Timbales k la Pahlen. Boil some macaroni in water till it is tender, but not broken ; strain ; cut into lengths which fit your dariole moulds, and line the moulds with the macaroni, adjust- ing the top by bending the ma- TiMBALEs. caroni in a spiral. Fill the tim- bales with white quenelle meat ; scoop out the centre, MEAT MINCE. 247 and fill with black quenelle made of truffles, mush- rooms, and ham
Cook this with the app: pantry check, scaling, and the assistant.