Timbale De Macaroni A La Romaine

Line a well buttered mould which has been rather thickly sprinkled with vermicelli, with good lard paste, pressing this well home into the shape of the mould; have ready stewed a rabbit or an old fowl (or a corresponding amount of cooked veal, or other white meat, as long as it is lean) cut up small, 2oz. of boiled macaroni, and a little cooked vermicelli, all cut into inch lengths, 2oz. grated Parmesan cheese, a little very finely minced shallot or chives, pepper and salt to taste, and either a few blanched almonds or a handful of pignole, or fircone kernels (these are not indispensable adjuncts), mix these all lightly together and place in the mould; add from one-fourth to one-third of a pint of cream or new milk, cover with a round of the paste and bake for an hour. Turn out and serve with brown, white, or tomato sauce as you please. This, like a good many of the other timbales, is very nice if the ragout is packed into a well buttered pie dish, then covered with puff paste in the ordinary way, and baked like the common pie.

Timbale De Nouilles An Jambon

Make a nouille timbale as described for the polenta timbale, only using instead of the polenta the nouille paste given for the raviolis; blanch the pieces of nouille in salted water, and set them aside to cool after seasoning them with pepper and salt; then line a well buttered plain Charlotte mould with this paste, the prettiest way being to put a disc of the paste at the bottom, and all round this a row of triangles cut from the nouille paste, points upwards, and then finish with a second layer of triangles points downwards, fitting just between the points of the first row; now fill this up with nouilles like the raviolis (only filling these with a herb farce flavoured with a little anchovy instead of meat), pieces of York, Bayonne, or other very good cooked ham, cut into dice, a good sprinkling of Parmesan cheese (grated) and sufficient rich allemande sauce to moisten the whole duly; then finish off, like the Polenta timbale.

Croustade A La Chasseur

Prepare a croustade of fried bread as given above, and set it in the oven to crisp; meanwhile cut the fillets from a leveret or two rabbits (or any game or even poultry to taste), and saute* them in butter, a little stock, and a little wine; cut some cooked macaroni into inch lengths, and mix it with either the stock made with the rabbit bones, or some tomato sauce, mixing into this lightly some stewed or broiled mushrooms, and some fried ham or bacon cut into not too small dice, and season pretty highly. Now lift out the croustade, drain it, and arrange the fillets of rabbit round the edge, pouring a little sauce (the same as you used for the macaroni) smoothly over them and fill up the centre with the macaroni ragout, piling it up pretty highly. If you use hare for this dish mix herb farce balls and a very little grated Parmesan with the macaroni, in addition to the mushrooms and ham, using rather richly flavoured brown sauce to which you have added a little red wine. This dish can manifestly be varied indefinitely.