To Line and Bake Timbale Crusts

Butter a plain timbale mold, five inches in diameter at the bottom, five and a quarter across the top and five and a half inches deep. If the timbale is to be decorated, apply some bits of sweetened noodle paste against the sides and bottom of the mold, dampen them with a brush dipped in water and then line the timbale with a paste not rolled out too thin. With a pastry cutter, two inches in diameter narrower than the mold, cut the paste from the bottom, but do not remove it; cover the whole surface of the paste with buttered white paper and fill in the empty space with common flour; dampen the edges, and cover the top first with a round piece of buttered paper, and then with a layer of the same paste, fastening it down to the dampened sides. Egg over the surface, and let it rest for fifteen minutes in a cool place, then set the timbale on a round baking sheet and cook it for fifty minutes in a hot oven. After removing it, unmold, open the top (the end which before was the bottom), and lift up the round piece previously cut with the pastry cutter, and which can easily be removed, then take out all the flour through this opening, also the paper, and brush the inside twice over with egg-yolks, then lay the timbale for a very few moments in a very hot oven so that it browns nicely, and range it on a dish to be garnished.