Home › The World's Kitchen › Timbales of Macaroni

Timbales of Macaroni

Plunge four ounces macaroni in two quarts boiling water with a teaspoon salt and boil forty minutes, drain on sieve, then cut in half-inch pieces. Place in a small saucepan with one gill milk, a half gill cream, two saltspoons salt, half saltspoon cayenne and half saltspoon grated nutmeg, then cook five minutes, add an ounce grated Parmesan cheese and two egg yolks. Briskly mix with spoon while heating for two minutes. Lightly butter six individual pudding moulds, then fill with the macaroni, lay on a tin, pour hot water up to half their height, set in oven ten minutes, remove, and unmould as directed.