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Timbale of Macaroni, a LA Mazarin

A baked macaroni timbale flavored with butter, peppercorns, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Timbale of Macaroni, a LA Mazarin

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the macaroni

  1. Boil the macaroni in water with butter, peppercorns, and salt until cooked.

  2. Drain half of the macaroni onto a napkin.

  3. Let the drained macaroni cool.

Shape the timbale

  1. Butter the inside of a round or square mold.

  2. Cut the macaroni into half-inch lengths and fill the mold.

Bake

  1. Bake in a preheated oven at 350°F (175°C) until heated through.

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

Macaroni
Forms the body of the timbale; its starch sets as it cools and holds the shape when unmolded.
Butter
Adds richness and flavour, and keeps the macaroni from sticking to the mold.

The step that matters

Let the drained macaroni cool. Hot, wet pasta is soft and slippery and will not hold a shape. As it cools, its starch firms up, so the cut pieces pack together and keep their form in the mold.

“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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