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Timbale of Macaroki

A baked pastry shell filled with bran or flour and suet, topped with pastry and served with ragout, glaze, and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Timbale of Macaroki

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.

Prepare the mold

  1. Grease the inside of a round or oval mold with butter.

  2. Roll out the nouilles paste thinly and cut out decorative shapes with fancy cutters.

  3. Arrange the shapes on the bottom and sides of the mold, moistening them with a brush dipped in water.

  4. Line the interior with short pastry, leaving it an inch above the edge of the mold.

Fill and bake

  1. Fill the mold with bran or flour mixed with chopped suet.

  2. Wet the edge and place a circular piece of rolled-out paste on top, pressing the edges together.

  3. Twist the upper ridge of paste inward and make a small hole in the center for ventilation.

  4. Bake the timbale at 350°F (175°C) for about 45 minutes.

Fill and serve

  1. Carefully empty the mold, clean it, and fill it with Milanese ragout.

  2. Turn it out onto a dish, glaze with thin light-colored glaze, and pour white sauce around the base before serving.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Short pastry
Forms the crisp outer shell that holds the timbale's shape during baking.
Nouilles paste
Rolled thin and cut into shapes, it forms a decorative pastry lining on the mold.
Suet
Adds richness and fat to the filling, keeping it moist as it bakes.

The step that matters

Lining the mold with pastry. Pastry that is too thick or unevenly pressed can stay doughy or crack during baking. Moistening the decorative shapes with water helps them adhere to the mold and to each other, so the shell holds together when the timbale is turned out.

“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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