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Timbale, for Macaroni, Etc

The paste for a hot timbale should be a little more delicate than for a cold pie; therefore put more butter into it. Take a pound of flour, a little more than half a pound of butter, two yolks of eggs, and a pinch of salt. Work these with half a glassful of water, making the paste as smooth as possible; proceed then as follows. Butter a plain mould well all over, decorate the bottom a little and the sides by using some of the same paste and adding some pounded sugar; the paste will take a browner colour, and will add to the appearance of the timbales. Spread the paste over a dresser, cut a piece the size of the bottom of the mould (using the mould to measure with), and cover the bottom of the mould and all the decorations without disturbing them; water the ornamented paste as above, then stick the other paste lightly over, and cut a bit to put all round over the decorated parts. Roll a little paste also to stick the whole together round the bottom, then fill the mould with beef suet chopped fine, and make an cover to it; put this case into the oven for an hour, and when done empty it for use. It may be used for macaroni, fricassee, blanquettes of every kind, etc. etc.