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Timbale of Macaroni

Put half a pound of the best tape macaroni in a stewpan with three pints of boiling water and a little pepper and salt. Let it simmer gently for twenty minutes, then drain it, put it back with half a pint of broth, and let it simmer until it will divide easily without being too soft. Cut it into short lengths of uniform size, and cover the inside of a thickly-buttered mould with it quite closely and neatly. Spread over the macaroni a little, good forcemeat seasoned suitably to whatever is to constitute the contents of the timbale, and afterwards fill up the mould with highly-seasoned mince of game or poultry. Moisten with good sauce, cover over the preparation, and let it simmer gently until done enough. If liked, three or four small timbales may be made instead of one large one, and their appearance may be varied by placing a truffle in the centre of the mould so that it will be at the top when the timbale is turned out. These small timbales have a pretty appearance. A suitable sauce should be sent to table with them. Minced game of all kinds, minced sweetbreads, and minced ox palates are suitable for the interior of timbales. Time to simmer, nearly an hour. Probable cost, varying with the contents. Sufficient for six or seven persons.