Timbales of Macaroni

Ingredients

• 4 ounces macaroni
• 1 teaspoonful salt
• 6 small timbale forms
• 1 spoonful of chicken forcemeat
• 1 spoonful of salpicon
• 0.5 pint of tomato sauce
• 3 tablespoonfuls whipped cream

Method

1. 1

   Cook macaroni in boiling water with salt until tender, then drain.

2. 2

   Butter timbale forms and line with macaroni.

3. 3

   Fill with chicken forcemeat, add salpicon, cover with forcemeat.

4. 4

   Bake in a water bath for 25 minutes.

5. 5

   Mix tomato sauce with whipped cream, pour on a hot dish, unmold timbales, and serve over the sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 345. The excerpt below is the record exactly as published.

Timbales of Macaroni. — Place 4 ounces macaroni unbroken in a saucepan, cover with boiling water, add 1 teaspoonful salt, and boil till tender ; then drain in a sieve. Butter 6 small timbale forms and line them with macaroni thus : Take a long piece of macaroni, lay one end in the center of the form, curl the macaroni round it to form a coil like a rope ; when the bottom is covered line the sides likewise. After lining all the forms in this way, fill them % full of chicken forcemeat, press it on sides and bottom so as to leave a hollow space in the center. Fill 1 spoonful of salpicon into each one, and cover with the same forcemeat ; 30 minutes before serving, set the timbales covered with buttered paper in a pan filled with boiling water up to half their height Place the pan in a medium- hot oven, and bake 25 minutes ; then remove. Have ready Ys pint of tomato sauce d, Tallemande, and mix it with 3 tablespoonfuls whipped cream

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