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Honeycomb Timbale

Boil, in salted water, large-sized macaroni. When cold, cut it into pieces one-quarter of an inch long, making rings. Butter a plain, dome-shaped quart mold and cover it with the rings Make a sauce of one tablespoon each of butter and flour, half a cup each of stock and milk, one-half a teaspoon of salt and a little pepper. Mix with minced chicken or turkey and stir over the fire till the meat is heated. Remove from the range, add three beaten eggs and turn into the lined mold and cover it with a greased paper. Place it in a pan of hot water and poach in a slow oven twenty minutes.

Unmold onto a round dish, garnish with cress and a ring of sauted mushrooms.