Recipes > Meat > Timballo alla Romana

Timballo alla Romana


  • cold fowl, game, or sweetbread
  • 2 ounces of butter
  • 2 ounces of lard
  • 1/2 pound of flour
  • Parmesan
  • truffles
  • macaroni
  • onions
  • cream


Make a light paste of butter, lard, and flour, and put it in the larder for two hours. In the meantime boil a little macaroni and let it get cold, then line a plain mould with the paste, and fill it with bits of cut-up fowl, or game, or sweetbread, bits of truffle cut in small dice, grated Parmesan, and a little chopped onion. Put these ingredients in alternately, and after each layer add enough cream to moisten. Fill the mould quite full, then roll out a thin paste for the top and press it well together at the edges to keep the cream from boiling out. Bake it in a moderate oven for an hour and a half, turn it out of the mould, and serve with a rich brown sauce. Decorate the top with bits of red tongue and truffles cut into shapes or with a little chopped pistacchio nut.


Print recipe/article only


The Cook's Decameron.

comments powered by Disqus