1458 | Timbale de Macaroni à la Napolitaine.
—Instead of preparing three-quarters of a pound of macaroni as in No. 954, prepare only half a pound. Have a nice round timbale about six to seven inches in diameter, lightly butter the interior. Cut one good-sized sound truffle with a tube one inch in diameter, cut also a small piece of cooked smoked beef tongue, of the red part, with the same tube, then cut both into very thin even slices. Place one slice of truffle at the bottom of the timbale right in the centre, then place four pieces of tongue at equal distances around the slice of truffle. Arrange macaroni all around each piece of tongue, beginning at the side of the truffle and ending at the other side. Have four pieces of truffle cut in diamond-shape; place one piece at each section of the macaroni, then arrange a large macaroni completely around the design, as close as possible, and continue the same until the mold is completely covered all around, and then lay in the ice-box until further action. Place the remaining macaroni in a saucepan with two ounces of good butter, tossing well while heating for five minutes, season with a tablespoonful of salt and a third of a saltspoonful of cayenne pepper, adding five heaped tablespoonfuls of grated Swiss cheese and a gill of tomato sauce; (No. 205) toss well again, to mix well together. Cut the remainder of the tongue and truffles into thin slices, and add them to the macaroni; gently toss again for two minutes; take from off the fire, and let cool off for fifteen minutes. Take the decorated mold from the ice-box, and then carefully fill it with the above preparation, being very careful not to disturb the design. Place the timbale into a large saucepan, fill the pan with water, up to half the height of the timbale, then place it in a moderate oven to cook for one hour and a half. Remove from out the oven, take the timbale out of the water. Have a hot serving-dish, then carefully turn the timbale over the dish, lift up the mold, pour half a gill of hot tomato sauce around the dish, and send to the table.