Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls each of butter
- one teaspoonful of salt
- one quarter teaspoonful pepper
- a cupful of milk
- a cupful of stock
- a slice of onion
- one quarter of an inch long
- four eggs to the creamed mince just before putting it into the mold
- two dried mushrooms
- two beaten eggs
Directions
(A VERY SIMPLE LUNCHEON DISH)
Boil in salted water large-sized macaroni. When cold cut it into pieces one quarter of an inch long, making rings. Butter a plain dome-shaped mold, and cover it with the rings. Fill the mold with minced uncooked chicken, turkey, or veal, mixed with cream sauce. Add three or four eggs to the creamed mince just before putting it into the mold. Unless the eggs are added, it will not have stiffness enough to hold in shape. Cover the mold with a greased paper. Place it in a pan of hot water, and poach in a slow oven for thirty minutes.
This timbale may also be made of any cooked meat as follows: Put the meat through an "Enterprise" chopper. Make a sauce, using two tablespoonfuls each of butter and flour, a cupful of milk, and a cupful of stock. After the liquid is added to the roux put in a slice of onion and two dried mushrooms, one teaspoonful of salt, and one quarter teaspoonful pepper. Let it cook until a little thickened. Add half the strained sauce to the minced meat. Stir it over the fire until the meat is heated; remove from the fire, add two beaten eggs, and turn it into a a quart timbale mold, which is lined with macaroni in any of the forms given in illustrations. Cover the mold with a greased paper. Place it in a pan of hot water, and poach for twenty minutes. Serve the rest of the sauce with the cooked timbale.