Timballo Alla Romana Recipe

Ingredients: Cold fowl, game, or sweetbread, butter, lard, flour,

Parmesan, truffles, macaroni, onions, cream.



Make a light paste of two ounces of butter, two of lard, and half a

pound of flour, and put it in the larder for two hours. In the meantime

boil a little macaroni and let it get cold, then line a plain mould with

the paste, and fill it with bits of cut-up fowl, or game, or sweetbread,

bits of truffle cut in small dice, grated Parmesan, and a little chopped

onion. Put these ingredients in alternately, and after each layer add

enough cream to moisten. Fill the mould quite full, then roll out a thin

paste for the top and press it well together at the edges to keep the

cream from boiling out. Bake it in a moderate oven for an hour and

a half, turn it out of the mould, and serve with a rich brown sauce.

Decorate the top with bits of red tongue and truffles cut into shapes or

with a little chopped pistacchio nut.

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