(2988). Timbale Milanese Of Macaroni Or Noodles (Timbale De Macaroni Ou De Nouilles, Milanaise)

Butter the interior of a timbale mold; decorate the sides with slightly sweetened noodle paste (No. 142); moisten the decorations and line the whole with foundation paste (No. 135). Cut the bottom with a three-inch pastry cutter, but do not remove this round piece. Blanch some macaroni in water, drain and finish cooking in broth (No. 194a), drain once more, then cut it into three-inch lengths; season with a very little salt, pepper, grated parmesan and a liberal piece of butter. Fill the timbale with this macaroni, leaving a hollow in the center to be filled with a garnishing composed of truffles, foies-gras, game quenelles, unsmoked red beef tongue and mushrooms, all cut an eighth of an inch thick and three quarters of an inch long; these ingredients to be mingled with half-glaze (No. 409) made of essence of game (No. 389). Close the timbale with a cover of the same paste and cook in a moderate oven. A timbale containing two quarts will require an hour and a half to cook properly; invert it immediately on a dish, remove the round that was cut, replace it and serve. Instead of macaroni, noodles or lazagnettes may be substituted, proceeding precisely the same.

Send at the same time with the timbale beef a-la-mode gravy, with tomato pulp, little meat glaze (No. 402) and brown sauce (No. 414).

Fig. 571.

(2989). Timbale Of Noodles A La Pearsall (Timbale De Nouilles A La Pearsall)

Make some noodle paste the same as for No. 142; roll it out a sixteenth of an inch thick and leave it dry slightly, then cut into very thin fillets and cook these in salted water for one minute; drain and season with salt, pepper and nutmeg, add six egg-yolks, a quarter of a pound of butter and a quarter of a pound of parmesan cheese. Garnish a timbale mold measuring five by five inches with foundation paste (No. 135), line the bottom and side with buttered paper, fill with rice, place a round of buttered paper on top, moisten the upper edge, cover over with a lid of paste and cook in a moderate oven for an hour. Unmold when cold, bread-crumb and egg over twice, mark it on the top half an inch from the edge and fry in white frying fat; remove the cover and empty out the timbale. Fry in butter one ounce of finely chopped onions with half a pound of minced mushrooms, add salt, pepper, nutmeg, meat glaze (No. 402) and tomato sauce (No. 549). Arrange the noodles in the timbale in layers separated with the mushrooms and grated parmesan.

Pour over some gravy (No. 404) reduced with espagnole sauce (No. 414) and the timbale is ready to serve.

(150). Timbale Paste (Pate A Timbale)

Mix one pound of flour, three-quarters of a pound of butter, four or five egg-yolks, one grain of salt, and one gill of water. Form a paste, reserving a little of the water. Knead it well, then add slowly the rest of the water, roll it out, and set it aside to rest under a cover.