about half of it to drain upon a
napkin. Butter the inside of a
plain round oval or square mould,
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 forcemeat;
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
Marguerite 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 con
tinually, 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 tim
bale, and take a firm hold of the bottom of the mould with the right
hand; place the dish upside down upon the mould with the left
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 cocks-combs,
truffles and mushrooms, and serve.