Timbale of Ribbon Macaroni

This is a variation rather than a standalone recipe: it sends you back to the two timbales printed before it and substitutes one pasta shape for another. A few notes on what that substitution actually involves.

• You need the preceding recipesOn its own this entry gives no quantities, oven setting or timing. Read the two timbale recipes immediately before it and follow whichever one you prefer; note that the line itself says the substitution is for "rice or ordinary macaroni," so one of the two is a rice timbale.
• What ribbon macaroni is"Macaroni" in English books of this period is often used loosely for dried wheat pasta generally, not just the tubes. Ribbon macaroni appears to mean flat ribbon noodles, so the tagliatelle or fettuccine sold today is the nearest modern equivalent.
• Shape changes the assemblyRibbons cannot be stood upright or packed like tubes; you will likely have to coil them round the buttered mould or toss them with the sauce and press them in. The slice may well come out denser than a tubular timbale gives.
• Undercook the pastaThe timbale bakes after filling, so boil the ribbons several minutes short of done, well short of the package time. Fresh egg ribbons need barely a minute in the water.
• The mouldA timbale mould is a straight-sided or slightly tapered metal form; sizes vary, so pick one that suits the quantity in whichever preceding recipe you follow. A charlotte mould, souffle dish or deep cake tin stands in. Butter it heavily and line with fine dry breadcrumbs so the thing releases.
• OvenIf the recipe you are following says "moderate oven," read 350F. A timbale wants steady heat, not a fierce one; the outside should set and colour while the centre heats through.
• UnmouldingRest the baked timbale ten to fifteen minutes before turning it out. Straight from the oven it will slump; fully cold it will stick.
• YieldDepends entirely on the quantities in the preceding recipe you follow; the entry itself gives none.