The encyclopaedia of practical cookery

truffles and salt and spices to flavour, and toss over the fire for a few seconds longer. Take the pan off the fire, and add a few table-spoonfuls of brown sauce reduced with a little wine, and trimmings of truffles. When cool, pour it into the timbale, cover the top with raw forcemeat, and put it in a bain-marie for forty-five minutes, to poach. Wipe the mould, turn out the timbale on to a dish, put an attelette, garnished with a truffle on the top (see Fig. 1112), and serve. A sauceboatful of the same sauce well reduced should also be served with it. This, if it is skilfully prepared, makes a very fine dish. (11) Put Jib. of long pieces of Macaroni into a saucepan of water with a little salt and butter, and boil until tender. Strain off the liquor, and let the Macaroni get as diy as possible. Lay the pieces evenly in a buttered timbalemould, cover with any forcemeat, fill up with pieces of game, fat bacon, yolks of hard-boiled eggs, mushrooms, and truffles, pour in sufficient rich sauce to moisten, cover the mould with a cloth, and steam for an hour. Turn out, and serve hot. (12) Boil Jib. of Macaroni in water for ten minutes, strain off the water, and return the Macaroni to the saucepan with loz. of butter; shake it over the fire for a few minutes, then add J pint of strained well-seasoned stock, and boil slowly till the stock is almost reduced. Mix with the Macaroni a small quantity of grated Parmesan cheese and a fricassee of chicken, stir all over the fire till quite hot, then pour it into a basin and let it stand till quite cold. When quite cold, butter a mould, dredge the inside of it rather thickly with sifted breadcrumbs, line it with half puff paste, and put in the Macaroni and chicken ; cover the mould, and bake in a slow oven. When baked, turn it out on to a hot dish, cut off the top, pour some white sauce ever and round it, and serve hot. (13) Put the required quantity of Macaroni into a saucepan with water, and boil fast until so soft that it can lie easily cut without breaking. Chop it into pieces ljin. long, arrange them inside a well-buttered mould, sticking the ends close together to give the appearance of a honeycomb ; cover these with a layer of quenelle forcemeat, For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. Macaroni — continued. fill up the mould with minced ox-palates, pickled or fresh button-mushrooms well moistened with white sauce, cover the mould, and boil for forty-five minutes. Turn out carefully, and serve with thick white sauce and stewed mush- 10 mis. Macaroni with Tomatoes. — Break jib. of Macaroni in lengths of about 3in., plunge them into a saucepan of boiling salted water, and boil for about twenty minutes or so until done. Take them out, drain, and put them in a baking-dish ; mix in loz. of grated Parmesan cheese, 1 teacupful of tliick stewed tomatoes, the same quantity of brown meat gravy, a lump of butter, and s. It and pepper to taste. Put the dish in a slack oven, let the mixture simmer gently for thirty minutes, and serve. It need not be baked unless desired, and care must be taken that the flavour of the tomatoes is not too strong, and alio that it is not too much salted.