1 Cooked macaroni, enough to line moulds (quantity depends on number of moulds)
1 Chicken Force-meat or Salmon Force-meat, enough to fill moulds
1 Butter, for greasing moulds
1 Lobster Sauce, Bechamel Sauce, or Hollandaise Sauce I, for serving
Instructions
1. Heat the oven to 350°F (175°C).
2. Lightly butter the insides of individual dariole moulds (each approximately 3 inches / 7.5 cm in diameter and 3 inches / 7.5 cm tall, the most common period size for timbale work).
3. Boil macaroni until tender and pliable. Cut strips to match the interior height of each mould. Press the strips snugly side-by-side around the inside wall of each mould, leaving no gaps.
4. Fill the macaroni-lined cavities with Chicken Force-meat or Salmon Force-meat, pressing gently to eliminate air pockets.
5. Arrange the filled moulds in a roasting pan or baking dish (approximately 9 x 13 inches / 23 x 33 cm). Pour hot water into the pan until it reaches halfway up the sides of the moulds. This technique — surrounding a mould with hot water during oven cooking — is called a bain-marie (water bath); it regulates heat and prevents the force-meat from curdling or cracking.
6. Cover the moulds loosely with a sheet of buttered parchment paper to prevent a dry surface from forming.
7. Bake at 350°F (175°C) for 28–32 minutes (Farmer specifies thirty minutes; allow a small range), until the force-meat is set firm to the touch at the centre, pulls slightly away from the macaroni lining, and an instant-read thermometer inserted into the centre of the filling reads at least 165°F (74°C).
8. Remove moulds from the water bath. Run a thin knife around the inside edge of each mould to loosen, then invert onto warmed serving plates. Serve immediately with Lobster Sauce, Bechamel Sauce, or Hollandaise Sauce I.
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