Macaroni Timbales Recipe

Instructions

1. Boil 8 ounces of macaroni in the usual way, and drain them well.
2. Have ready minced the white meat of a cold roast fowl and a slice or two of lean ham; mix with 2 tablespoons of grated Parmesan, and moisten with nearly 1/2 pint of thick cream and the beaten yolks and whites of 3 eggs.
3. Cover a well-buttered mould with some of the macaroni, and mix the remainder, cut into neat lengths, with the meat, with which mixture fill the mould, and steam for three-quarters of an hour.
4. A pudding paste is sometimes substituted for the lining of macaroni, but in either case steaming is better than boiling.
5. Serve, turned out of the mould, and with a good gravy.

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