Home Recipes Cook Books Food Categories Featured

No 95 Timballo alla Romana

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Cold fowl, game, or sweetbread, butter, lard, flour,
Parmesan, truffles, macaroni, onions, cream.
Make a light paste of two ounces of butter, two of lard, and half a
pound of flour, and put it in the larder for two hours. In the
meantime boil a little macaroni and let it get cold, then line a
plain mould with the paste, and fill it with bits of cut-up fowl,
or game, or sweetbread, bits of truffle cut in small dice, grated
Parmesan, and a little chopped onion. Put these ingredients in
alternately, and after each layer add enough cream to moisten.
Fill the mould quite full, then roll out a thin paste for the top
and press it well together at the edges to keep the cream from
boiling out. Bake it in a moderate oven for an hour and a half,
turn it out of the mould, and serve with a rich brown sauce.
Decorate the top with bits of red tongue and truffles cut into
shapes or with a little chopped pistacchio nut.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1683 times.

Home Made Cookies.ca