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Classic
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page 182
a sieve. This forcemeat is very nice and will keep for a long time.
The ragout is made of well prepared sweetbreads which have been cooked in
bouillon. Brown 2 tablespoonfuls of flour in butter, make a sauce of water,
extract of beef and 1 large glassful of Madeira and cook in it the sweetbreads
cut into slices, sliced truffles and mushrooms, salt, and stir through it the
yolks of 2 eggs Pound and crush the remnants and bones of the birds and cook
with the scrapings of the roast in the pan, some water and extract of beef, take
off the fat and then cook with Madeira and flour browned in butter to a thickish
gravy; then salt and strain. When the timbale is on the dish pour over it a
little of the sauce, and serve the remainder in a boat. Or else the timbale is
sent to the table without any gravy and the extract from the bones used for the
ragout sauce.
6. Timbale of Macaroni and Loin of Venison. Take 1/2 pound of macaroni and break
them up into small pieces of uniform size. Cook for 1/2 hour in salted water,
drain, mix with 2 tablespoonfuls of melted butter and 4 tablespoonfuls of grated
Parmesan cheese, butter the timbale mould carefully and line it all over thickly
with the macaroni. Make a veal forcemeat, taking about 1/2 pound of clear veal
without any sinews, a ounces of fresh bacon, 5 eggs, salt, pepper, grated nutmeg
and chopped herbs, using the crust described in the preced ing receipt. Blanch a
few veal sweetbreads, cut them up and fry slightly in butter, slice 1/2 of a
pickled tongue, stew some mushrooms and neatly lard a tenderloin of beef; the
latter is then cub into slices 1/2 inch thick, and spread over them a mixture of
about 3 heaping tablespoonfuls of butter stirred with a pinch of salt and
cayenne pepper, 2 teaspoonfuls of chopped parsley and the juice of a lemon, all
passed through a sieve together; fry the meat on both sides in butter. Then
cover the macaroni in the mould with the forcemeat, put in all of the other
ingredients that have been prepared, cover with a layer of the forcemeat and
finally put on a thick layer of the macaroni and then bake the timbale in the
oven for 1 1/2 hours. Turn the timbale out of the mould, pour over it a thick
Madeira sauce (see Division R) and serve the other gravy in a boat.
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