Timballo Alla Lombarda Recipe

Ingredients: Macaroni, fowl or game, eggs, stock, Velute sauce (No. 2),

tongue, butter, truffles.



Butter a smooth mould, then boil some macaroni, but take care that it is

in long pieces. When cold, take the longest bits and line the bottom of

the mould, making the macaroni go in circles; and when you come to the

end of one piece, join on the next as closely as possible until the

whole mould is lined; paint it over now and then with white of egg

beaten up; then mask the whole inside with a thin layer of forcemeat of

fowl, which should also be put on with white of egg to make it adhere;

then cut up the bits of macaroni which remain, warm them up in some good

fowl stock and Velute sauce much reduced, a little melted butter, some

bits of truffle cut into dice, tongue, fowl, or game also cut up in

pieces. When the mould is full, put on another layer of forcemeat, steam

for an hour, then turn out and serve with a very good brown sauce.

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