TIMBALES OF MACARONI

Take 2 quarts of water and boil 1 pound macaroni in it with 1/2 pound butter, 8 pepper-corns, and a little salt. When done and cold, let one-half of it drain upon a napkin. Butter the inside of a plain mould, cut the macaroni into half-inch lengths, and cover the bottom of the mould with these, placing them on end; cover this with a thick layer of chicken forcemeat; line the sides of the mould in the same way, smoothing the inside with the back of the spoon in hot water; fill the cavity with a blanquette of fowl which has a thick sauce; cover the whole with a layer of forcemeat as follows: Cut paper to fit the mould, butter it, spread some forcemeat on it, dip a knife in hot water and smooth the surface with it, take hold of the paper with both hands and turn it upside down upon the timbale. Leave the paper on in such a way that it can be easily removed when the forcemeat has steamed enough. One and a half hours before dinner place the timbale in a stewpan twice its size, upon a ring, to prevent it from touching the bottom, so that the water in the stewpan which only reaches half-way up the mould, may circulate freely under it. Place on the stove for an hour, then for 1/2 hour more put inside oven to let it get brown on top. When done, remove paper from the timbale, and carefully lift the mould. Pour some supreme sauce over it, and garnish with truffles and mushrooms.