This nineteenth-century-sounding dish can in fact be found in one of the greatest books of that century, the École des Cuisiniers of Urbain Dubois, but I first saw it in the book that inspired me from its first pages and continues to do so,
Braise the sweetbreads following the instructions. Let cool in the braising liquid until needed, then strain and reserve the braising liquid and break the sweetbreads into half-inch pieces.
Bring a large pot of salted water to the boil. Put in the macaroni, stir a few times until the water comes back to the boil, and cook the macaroni until just a little more al dente than you would normally eat it, about 10 minutes. Drain the pasta, rinse under cold water, and lay it out on towels separately so the pieces do not stick together.
While the sauce is cooking, spread about
When the butter is set, spread the macaroni with a
Heat the oven to
Spoon the sweetbread mixture into the mold and spread the top with the remaining forcemeat. Spread a parchment paper circle with
Remove the mold from the pot and let sit for 15 minutes to settle. Unmold onto a serving platter. Some juices will leak out and can be left on the platter or removed as you wish.
While the timbale is settling, heat the tomato sauce with the remaining
© 1986 Jeremiah Tower. All rights reserved.