| Ingredients:
Macaroni, fowl or game, eggs, stock, Velute
sauce, tongue, butter, truffles.
Preparation:
Butter a smooth mould, then
boil some macaroni, but take care that it is in long pieces.
When cold, take the longest
bits and line the bottom of the mould, making the macaroni go in circles;
and when you come to the end of one piece, join on the next as closely
as possible until the whole mould is lined; paint it over now and then
with white of egg beaten up; then mask the whole inside with a thin layer
of forcemeat of fowl, which should also be put on with white of egg to
make it adhere; then cut up the bits of macaroni which remain, warm them
up in some good fowl stock and Velute
sauce much reduced, a little melted butter, some bits of truffle
cut into dice, tongue, fowl, or game also cut up in pieces.
When the mould is full, put
on another layer of forcemeat, steam for an hour, then turn out and serve
with a very good brown sauce.
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