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Timbales of Macaroni

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Timbales of Macaroni

Ingredients

Directions

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

  2. Cover the bottom of the mold with macaroni, placing them on end.

  3. Add a thick layer of chicken quenelle force-meat over the macaroni.

  4. Line the sides of the mold with more force-meat and smooth it with a spoon dipped in hot water.

  5. Fill the cavity with a thick blanquette of fowl.

  6. Spread force-meat on a round of buttered paper to fit the mold and smooth the surface.

  7. Invert the paper onto the timbale, leaving it on.

  8. Place the timbale in a larger stewpan on a trivet, ensuring water reaches halfway up the mold.

  9. Cover the stewpan and simmer gently for about an hour and a half.

  10. Before serving, remove the paper and invert the mold onto a serving dish.

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. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

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