Timbales of Chicken

• ½ lb. raw chicken
• 3 oz. macaroni
• 1½ oz.

Put macaroni into rapidly-boiling salted water and cook until tender—about 15 min. Drain well. Cut macaroni into thin rings and line six well-buttered timbale moulds as evenly as possible with the rings (use the point of a needle to fix them in position). Prepare chicken mixture as for Chicken Soufflé and fill the moulds. Cover moulds with buttered paper,