Toronto Moulds

Ingredients

• some macaroni
• butter some dariole-moulds
• the remains of any kind of game or poultry
• a little tongue
• a few chopped mushrooms
• pistachio-nuts
• truffle peelings
• a very little Parmesan cheese
• sufficient veloute sauce

Method

1. 1

   Boil macaroni until tender, butter dariole-moulds and line with it.

2. 2

   Mince game or poultry with tongue, mushrooms, pistachio-nuts, and truffle peelings.

3. 3

   Season and add Parmesan cheese with veloute sauce to make a stiff paste.

4. 4

   Fill moulds and steam for three-quarters of an hour.

5. 5

   Turn out and serve with tomato sauce.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 71. The excerpt below is the record exactly as published.

Toronto Moulds Boil some macaroni till tender, butter some dariole- moulds and line them with it. Mince the remains of any kind of game or poultry with a little tongue and a few chopped mushrooms, pistachio-nuts and truffle peelings ; season to taste ; add a very little Parmesan cheese with sufficient veloute sauce

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