Macaroni Pudding.
One of the most excellent preparations of macaroni is the Timbale de Macaroni. Simmer half a pound of macaroni in plenty of water, and a table-spoonful of salt, till it is tender; but take care not to have it too soft; though tender, it should be firm, and the form entirely preserved, and no part beginning to melt (this caution will serve for the preparation of all macaroni). Strain the water from it; beat up five yelks and the white of two eggs; take half a pint of the best cream, and the breast of a fowl, and some thin slices of ham. Mince the breast of the fowl with the ham; add them with from two to three table-spoonfuls of finely-grated parmesan cheese, and season with pepper and salt. Mix all these with the macaroni, and put into a pudding-mould well buttered, and then let it steam in a stew-pan of boiling water for about an hour, and serve quite hot, with rich gravy (as in Omelette). See No. 543*.
Obs.—This, we have been informed, is considered by a grand gourmand as the most important recipe which was added to the collection of his cook during a gastronomic tour through Europe; it is not an uncommon mode of preparing macaroni on the continent.
