Timbales of Macaroni, a la Rossini

Ingredients

• Cook 1/2 pound of macaroni
• mix with it a cupful of grated cheese
• little salt and pepper
• Slice up 1/2 cup of button mushrooms
• same of cold, smoked tongue
• same of truffles or boiled chicken
• moisten them with a spoonful of Spanish sauce or gravy
• butter and coat them with cracker dust
• put a small lump of butter on top

Method

1. 1

   Cook macaroni, cut into lengths, mix with cheese, mushrooms, tongue, and gravy.

2. 2

   Press into buttered pans, top with butter, and bake until brown.

3. 3

   Serve with gravy.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 269. The excerpt below is the record exactly as published.

Timbales of Macaroni, a la Rossini. A timbale is a shape, mould or form ; the term is not often applied to anything but moulds of macaroni, rice and potato. Cook ^ pound of macaroni, and when cold, cut It in inch lengths, and mix with it a cupful of grated cheese, little salt and pepper. Slice up ^ cup of button mushrooms, same of cold, smoked tongue, same of truffles or boiled chicken (livers substi- tute); moisten them with a spoonful of Spanish sauce or gravy ; then mix them with the macaroni and cheese. Take deep gem pans or patty pans of sufficient number, butter and coat them with cracker dubt, press in the macaroni mixture, put a small lump of butter on top

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