Comprising Timbale of Macaroni, d la Milanaise. d la Mazarin.

of Nouilles, d la Chasseur.

Timbale of Soft Roes of Mackerel, d Alle-mande. of Raviolis, d la Romaine.

Timbale Cases.

772. Timbale* Of Macaroni, A La Milanaise

The timbale case should be left in the mould to be made hot in the oven, and when just on the point of sending it to table, garnish it with macaroni dressed with cheese, some Bechamel sauce, scollops of fowl, truffles, tongues, and mushrooms; turn the timbale out on its dish, glaze it, pour some Bechamel sauce round the base, and serve.

773. Timbale Of Macaroni, A La Mazarin

Boil one pound of macaroni in two quarts of water, with a pat of butter, eight pepper-corns, and a little salt; when done, and cold, put about half of it to drain upon a napkin. Butter the inside of a plain round oval or square monld, according to the shape of the dish ; cut the macaroni into half-inch lengths, and cover the bottom of the mould with these, placing them on end; cover this with a thick layer of chicken quenelle force-meat; then line the sides of the mould in the same way, and as soon as this is completed, smooth the inside with the back of a spoon dipped in hot water; fill this cavity with a blanquelte of fowl (No. 204), the sauce of which must be thick, and cover the whole with a layer of force-meat, to be applied as follows: - Spread some force-meat upon a round of buttered paper to fit the mould ; smooth the surface with a knife dipped in hot water, then take hold of the paper with both hands, and turn it upside down upon the timbale; the paper is to be left on, as that can be easily removed when the force-meat has become set by steaming. About an hour and a half before dinner-time, place the timbale in a stewpan twice its size upon a trivet or ring to prevent it from touching the bottom, so that the water contained in the stewpan, which must only reach half-way up the mould, may circulate freely under it. The stewpan must be covered with its lid, containing some live embers of charcoal, and placed after it has boiled, upon a slow fire to simmer gently but continually, in order to keep up the steam during the whole of the time. Just before sending to table, remove the piece of paper from the timbale, and take a firm hold of the bottom of the mould with the left hand ; place the dish upside down upon the mould with the right hand; then, with the left hand uppermost, place the dish on the table, and carefully lift the mould off the timbale. Pour some Supreme sauce (No. 38) over the entree, garnish the base with white cockscombs, truffles, and mushrooms, and serve.

• The mode of preparing the timbale case will be found described under the head of Pastry for Entrees.

774. Timbale Of Nouilles, A La Chasseur

Prepare about one pound of nouilles (No. 679), parboil these in water for ten minutes; drain, and put them, into a stewpan with a quart of good consomme, a pat of butter, a little grated nutmeg, and a pinch of mignionette pepper; cover the whole with a round piece of buttered paper, put on the lid, and set the stewpan on the stove-fire to boil very gently until the consommg is reduced; add a gravy-spoonful of Allemande sauce, two ounces of grated Parmesan cheese, and two dozen very small quenelles of game, previously poached; toss the whole together lightly over the fire until the cheese is well mixed with the other ingredients; garnish the timbale case, previously prepared for this purpose, turn it out of the mould into its dish, glaze it over, pour a little half glaze round the base, and serve.

775. Timbale Garnished With Soft Roes Of Mackerel

Five minutes before sending to table, garnish the timbale case, which must be quite, hot, with a ragout of soft roes of mackerel (No. 199); then turn the timbale out of the mould into the dish, glaze it nicely, pour a little Supreme or Bechamel sauce round the base, and serve.

776. Timbale Of Raviolis, A La Romaine

Prepare four dozen raviolis (No. 375), and after they have been boiled in consomme, drain them upon a sieve and put them into a stew-pan containing four ounces of truffles cut into scollops, the like quantity of scollops of red tongue, and about twenty mushrooms ; to these add two glasses of Madeira, and one ounce of game glaze, and set the whole to boil down quickly over a brisk lire; when the wine is absorbed, add two ounces of grated Parmesan cheese, and a large gravy-spoonful of reduced Espagnole sauce; toss these together over the stove-fire until quite hot, then garnish the timbale case, turn it out into its dish, glaze it, pour a little brown sauce or half glaze round the base, and serve.