BBS:      TELESC.NET.BR
Assunto:  Celery & Macaroni Timbale
De:       Ben Collver
Data:     Sat, 2 May 2026 11:54:20 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Celery And Macaroni Timbale
 Categories: Vegetarian
      Yield: 1 Batch
 
      1 c  Celery; cooked, sieved
    1/2 c  Thick white sauce
      2    Eggs
      1 tb Cheese; grated
      6 lg Button mushrooms; sliced
           Seasoning
      4 oz Boiled macaroni
           Butter
           Tomato sauce
 
  Stir the celery into a saucepan containing the sauce, which should be
  nicely flavoured with onion, etc., and as soon as it is thoroughly
  hot add the yolks of the eggs, and when they are well blended with
  the other ingredients, remove the pan from the stove and stir in the
  grated cheese (which should be mild and dry), the mushrooms, cut into
  moderately thin slices, half an ounce of butter, and some salt,
  pepper, and nutmeg. Butter a souffle mould (or basin) of suitable
  size and line it neatly with the macaroni, which may be used in long
  pieces, or if the thick kind is used it may be cut into 1/2" pieces.
  Add a pinch of salt to the whites of the eggs, whisk them to a very
  stiff froth, and stir them lightly into the celery mixture, then fill
  the lined mould; place a piece of buttered paper over the top, then
  cover closely with a saucer and place the mould in a saucepan
  containing sufficient boiling water to about 3 parts cover it, and
  let the timbale steam gently and steadily for 45 minutes. When it is
  done let it stand on the kitchen table for 2 or 3 minutes, then turn
  it from the mould and surround with tomato sauce, or, if preferred, a
  thick brown vegetable sauce may be used.
  
  Recipe by Jeanne Jardine
  
  Recipe FROM: The Best Vegetarian Dishes I Know, 1910
  
  Recipe FROM: 
 
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