Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Macaroni Timbales

Boil twelve sticks of macaroni in salted water until tender, cut in rings. Line thickly buttered timbale molds with macaroni rings. Fill center with creamed macaroni, creamed fish, or Welsh rarebit mixture. Cover with macaroni rings. Set molds in a pan of hot water and bake twenty minutes. Remove from molds and serve with [Béchamel], [Allemande], or [Hollandaise Sauce] as an entrée; or line a large mold and fill with creamed mushrooms, creamed sweetbreads, creamed chicken, veal or turkey, adding several beaten eggs to give the mixture right consistency.

Prepared in this way it may be served for luncheon.