1211. TIMBALE OF NOUILLES, A LA VANILLE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (12)
  1. Parboil the nouilles in water for ten minutes, then drain them on a sieve.
  2. Put the drained nouilles in a stewpan with a pint of cream, a tablespoonful of pounded vanilla, a pat of butter, six ounces of sugar, and a little salt.
  3. Cover them with a circular piece of buttered paper, put on the lid, and set them on a slow fire to boil gently for about three-quarters of an hour, until the cream is absorbed by the nouilles.
  4. Add the yolks of six eggs and mix the whole well together.
  5. Spread a plain round or oval mould with butter.
  6. Roll some nouilles paste out on the slab with the fingers and use this for lining the mould with coiled round as closely as possible, thus forming a kind of timbale.
  7. Fill this timbale with the prepared nouilles.
  8. Place it on a baking-sheet and put it in the oven to be baked of a fine light colour.
  9. When it is done, turn the timbale out of the mould onto its dish.
  10. Shake some fine-sifted sugar over it.
  11. Glaze it with the red-hot salamander.
  12. Serve.
Original Text
1211. TIMBALE OF NOUILLES, A LA VANILLE. PARBOIL the nouilles in water for ten minutes, then drain them on a sieve, and afterwards put them in a stewpan with a pint of cream, a table-spoonful of pounded vanilla, a pat of butter, six ounces of sugar, a little salt; cover them with a circular piece of buttered paper, and put on the lid; then set them on a slow fire to boil gently for about three-quarters of an hour, by which time the cream will be ab- sorbed by the nouilles; add the yolks of six eggs, and mix the whole well together. Next, spread a plain round or oval mould with butter, roll some nouilles paste out on the slab with the fingers, and use this for the purpose of lining the mould with coiled round as closely as possible, thus forming a kind of timbale; fill this with the prepared nouilles, place it on a baking-sheet, and put it in the oven to be baked of a fine light colour; when it is done, turn the timbale out of the mould on to its dish, shake some fine-sifted sugar over it, glaze it with the red-hot salamander, and serve.
Notes
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