TIMBALE* OF MACARONI, A LA MILANAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (3)
  1. The timbale case should be left in the mould to be made hot in the oven.
  2. When just on the point of sending it to table, garnish it with macaroni dressed with cheese, some Béchamel sauce, scollops of fowl, truffles, tongues, and mushrooms.
  3. Turn the timbale out on its dish, glaze it, pour some Béchamel sauce round the base, and serve.
Original Text
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 Béchamel sauce, scollops of fowl, truffles, tongues, and mushrooms; turn the timbale out on its dish, glaze it, pour some Béchamel sauce round the base, and serve.
Notes
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