Sprinkle the insides of six well-buttered timbale-molds with grated, fresh bread-crumbs; line them with thin foundation paste (No. 1078), and fill with finely shred, boiled nouilles (No. 1182), adding an ounce of good butter, and seasoning with half a pinch each.of salt and pepper, and the third of a pinch of nutmeg; also half an ounce of grated Parmesan cheese. Thicken with a gill of strong Madeira sauce (No. 185). Cover the molds with pieces of the foundation paste, and put them into a brisk oven for six minutes. Unmold, and arrange them on a hot dish containing a gill of hot Madeira sauce (No. 185), and with the timbales on top.