Spaghetti, Timbaletti di
Slide long pieces of spaghetti (or small maccaroni) gently into a sauce-pan, turning them round so that they should not be broken. Boil in salted water until tender, then lay them straight out on a cloth to cool. Butter small moulds (about three inches high), and wind spaghetti round inside them, beginning at the bottom. As you wind, fill each mould with boiled maccaroni, pieces of sweetbread cut into small bits, and button mushrooms, already cooked and prepared. Fill the moulds rather tight, or the timbaletti will not stand up, cover them with buttered paper, and stand them in a pan of hot water to cook in a slow oven for half an hour. Turn the timbaletti carefully out of the moulds, pour a little gravy round them, and serve hot.