1185. Timbale Of Macaroni, Small., And Large

For small timbales for entrees, butter six little moulds, put a slice of truffle at the bottom of the mould', or little round pieces all round the bottom-, laying one piece on the other; when done put a very small piece of quenelle, spread thinly on the top of the truffle, then have ready cut pieces of macaroni, previously boiled and dried in a cloth, all of an equal size; place them round your mould, the end of the macaroni with the hole to the side of the mould, letting it touch the mould. When you have got round with the macaroni, the mould, if a big one, should have a well to it, then put thinly some more quenelle, sprinkling each layer with grated Parmesan cheese, and so proceed as at first, until the moulds are full; then twist butter paper over your mould, and steam a large one one hour, the small one less time; the hole in the middle of the big mould when turned out upon the dish will be filled with prepared crumbs, sweetbread, truffles, and mushrooms, the small ones will have truffles, or mushroom sauce, or any good sauce that may be prepared, pound in the dish, the truffle top to be glazed.

1186. Macaroni Brown

Prepare your macaroni as before, but if you have any left put it in your dish that you send to table, put grated cheese on the top of all of it, keeping it high, clarify some butter and pour it over it, put it in the oven to brown, send it very hot to table.

1187. Macaroni

Boil your macaroni in milk, and a good piece of butter, until quite tender, strain it off, have ready in another stewpan some white sauce, add to it a little made mustard, a quarter of a pound of Parmesan cheese, a little cayenne pepper, common pepper, and salt.