Timbale de Macaroni à la Romaine.—Line a well
buttered mould which has been rather thickly
sprinkled with vermicelli, with good lard paste;
pressing this well home into the shape of the mould;
have ready stewed a rabbit or an old fowl (or a
corresponding amount of cooked veal, or other white
meat, as long as it is lean) cut up small, 2oz. of
boiled macaroni, and a little cooked vermicelli, all
cut into inch lengths, 2oz. grated Parmesan cheese,
a little very finely minced shallot or chives, pepper
and salt to taste, and either a few blanched almonds
or a handful of pignole, or fircone kernels (these are
not indispensable adjuncts), mix these all lightly
together and place in the mould; add from one-
fourth to one-third of a pint of cream or new milk,
cover with a round of the paste and bake for an
hour. Turn out and serve with brown, white, or
tomato sauce as you please. This, like a good many
of the other timbales, is very nice if the ragout is
packed into a well buttered pie dish, then covered
with puff paste in the ordinary way, and baked like
the common pie.