Take a small piece of ham
fat, one-half of onion, piece of celery, parsley, small piece of carrot.
Chop up fine together.
Put into a saucepan, and
when the vegetables are fried add two or three mushrooms which have been
chopped fine; after five minutes add two tablespoons of tomato paste, thinned
with five tablespoons of hot water (or equal quantity of tomato sauce without
water). When the sauce is cooked take out the mushrooms and put them on
one side.
Take one-half pound of macaroni.
Boil in salted water for fifteen minutes, drain, and add the sauce described
above. Add two tablespoons Parmesan cheese, grated, and one tablespoon
of butter.
Butter well a mold, then
cover with a thin layer of bread crumbs the bottom and sides. Pour into
the mold one-half the macaroni, then place on it a layer of mushrooms which
you have taken out of the sauce. Now add the other half of the macaroni,
and then another thin layer of bread crumbs.
Put the mold into the oven
without turning it over, and bake in a slow oven until well browned. Then
turn out and serve.
To this timbale, if desired
for variety, cold meat of any kind cut up fine may be added to the sauce;
and one egg, hard boiled, and cut into four pieces. Add the egg, and the
pieces of meat which you have removed from the sauce, to the timbale at
the same time that you add the mushrooms.
RICE TIMBALE
This timbale is made in
the same way as the preceding one, only substituting rice for macaroni.
One-half cup of rice.
TIMBALE OF RIBBON MACARONI
This is prepared as the
two preceding ones, using Ribbon Macaroni instead of rice or ordinary macaroni. |
