Macaroni timbale

How to make it

1. 1

   Cook the macaroni

   Cook the macaroni in boiling, salted water until tender but not falling apart. Lay it on a cloth so the water drains off well, and cut it into small pieces, not quite 1 cm wide.

2. 2

   Line the mould

   Grease a smooth, preferably round mould or timbale moulds well. Press the macaroni pieces in with a fork all round the mould, and brush carefully with quite a little unwhisked egg white. Carefully lay the meat forcemeat in the mould.

3. 3

   Fill

   Make a hollow in the middle of the forcemeat with a teaspoon and fill it with peas, minced poultry, finely cut ham, cooked celery or whatever you have. Lay a layer of forcemeat on top. Do not fill the mould completely full.

4. 4

   Steam in the oven

   Place the mould in a water bath in the oven and cover it with white paper greased with cold butter. Let it cook for 15–20 minutes. Take it out and let it stand for 1–2 minutes, then turn out carefully.

5. 5

   Serve

   Serve with a brown, sharp sauce, tomato sauce or mushroom sauce, either as a dish on its own or together with salted tongue.