1459 | Timbale of Spaghetti à la Levantinese.
—Prepare half a pound of spaghetti exactly the same as for No. 1456. Have a piece of cooked smoked beef tongue, red part; cut off a very thin slice, two and a half inches in length by two in width, and with a pointed sharp knife cut out of it a shield, then cut a cross out right in the centre of the shield, one inch in length by one in width. Have the white of a cooked egg, cut out of it a thin slice, then cut into a cross, to fit the one cut out of the centre of the shield. Take a round timbale mold, from six to seven inches in diameter, place the shield at the bottom of the mold right in the centre, carefully lay the egg cross right in the centre of the shield, gently pressing it down. Have one cooked string bean about two inches long, cut it in half, then place one piece at each side of the shield, beginning at the end, going up to half the height of the shield. Split twelve cooked peas into halves, arrange six pieces alongside of each string bean, so as to represent olive branches, then arrange the spaghetti all around the mold, the same as for the macaroni, and proceed exactly the same with the rest, and send to the table.