Timbale Milanese of Macaroni or Noodles

Butter the interior of a timbale mold; decorate the sides with slightly sweetened noodle paste (No. 142); moisten the decorations and line the whole with foundation paste (No. 135). Cut the bottom with a three-inch pastry cutter, but do not remove this round piece. Blanch some macaroni in water, drain and finish cooking in broth (No. 194a), drain once more, then cut it into three-inch lengths; season with a very little salt, pepper, grated parmesan and a liberal piece of butter. Fill the timbale with this macaroni, leaving a hollow in the center to be filled with a garnishing composed of truffles, foies-gras, game quenelles, unsmoked red beef tongue and mushrooms, all cut an eighth of an inch thick and three quarters of an inch long; these ingredients to be mingled with half-glaze (No. 409) made of essence of game (No. 389). Close the timbale with a cover of the same paste and cook in a moderate oven. A timbale containing two quarts will require an hour and a half to cook properly; invert it immediately on a dish, remove the round that was cut, replace it and serve. Instead of macaroni, noodles or lazagnettes may be substituted, proceeding precisely the same. Send at the same time with the timbale beef a-la-mode gravy, with tomato pulp, little meat glaze (No. 402) and brown sauce (No. 414).