Timbale de Nouilles au Jambon

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
nouille paste
nouilles
filling
seasoning
for lining
Instructions (5)
  1. Make a nouille timbale as described for the polenta timbale, only using instead of the polenta the nouille paste given for the raviolis.
  2. Blanch the pieces of nouille in salted water, and set them aside to cool after seasoning them with pepper and salt.
  3. Line a well buttered plain Charlotte mould with this paste, the prettiest way being to put a disc of the paste at the bottom, and all round this a row of triangles cut from the nouille paste, points upwards, and then finish with a second layer of triangles points downwards, fitting just between the points of the first row.
  4. Fill this up with nouilles like the raviolis (only filling these with a herb farce flavoured with a little anchovy instead of meat), pieces of York, Bayonne, or other very good cooked ham, cut into dice, a good sprinkling of Parmesan cheese (grated) and sufficient rich allemande sauce to moisten the whole duly.
  5. Finish off, like the Polenta timbale.
Original Text · last edited 4 days ago
Timbale de Nouilles au Jambon.—Make a nouille timbale as described for the polenta timbale, only using instead of the polenta the nouille paste given for the raviolis; blanch the pieces of nouille in salted water, and set them aside to cool after seasoning them with pepper and salt; then line a well buttered plain Charlotte mould with this paste, the prettiest way being to put a disc of the paste at the bottom, and all round this a row of triangles cut from the nouille paste, points upwards, and then finish with a second layer of triangles points down- wards, fitting just between the points of the first row; now fill this up with nouilles like the raviolis (only filling these with a herb farce flavoured with a little anchovy instead of meat), pieces of York, Bayonne, or other very good cooked ham, cut into dice, a good sprinkling of Parmesan cheese (grated) and sufficient rich allemande sauce to moisten the whole duly; then finish off, like the Polenta timbale.
Notes
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