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Timbales ^ LA Turinoise

A baked dish of timbale molds filled with stewed nouilles and covered with paste and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Timbales ^ LA Turinoise

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the moulds

  1. Butter the timbale moulds.

  2. Sprinkle with bruised vermicelli.

  3. Line with a thin layer of short paste.

Fill and bake

  1. Fill with stewed nouilles.

  2. Cover with a small round of paste and place a small bit of butter on top.

  3. Arrange on a baking sheet and bake at 400°F (200°C) until slightly browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Short paste
Forms the thin outer shell that holds the filling and browns in the oven.
Stewed nouilles
Makes up the soft filling that fills the moulds and sets as it bakes.
Butter
Adds richness and helps the paste brown during baking.
Bruised vermicelli
Lightly coats the moulds, adding a fine texture to the crust edges.

The step that matters

Line with a thin layer of short paste. If the paste is too thick it can stay doughy in the centre, while if it is too thin it may tear when filled. An even layer bakes through and holds the filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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