Maccaroni ‘Timbale Alla Milanese’
Take one pound of flour, one pound of butter, a quarter of an ounce of salt, and one wineglassful of water, and work the paste well; roll it out thin and cover carefully the inside of a timbale shape. If any air bubbles remain between the paste and the shape, prick them to let out the air. Cook three-quarters of a pound of maccaroni in salted boiling water, drain, and put it into a sauce-pan with some good gravy, two ounces of butter, a little grated nutmeg, and some grated Gruyère cheese; mix well, pour into the mould, and cover with a piece of paste which fits, passing some white of egg with a brush round the join. Bake in the oven for three-quarters of an hour, turn the timbale carefully out of the shape and serve. The timbale can be enriched by adding thin slices of hare, veal, or sweetbread, truffles and small mushrooms to the maccaroni.