Ingredients
For paste:
Two ounces of butter
Two ounces of lard
A pound of flour
Macaroni
Fowl or game or sweetbread, cut up
Bits of truffle, diced
Grated Parmesan
A little chopped onion.
Cream
Tongue
A little chopped pistacchio nut
Directions
"Make a light pasta of two ounces of butter, two of lard,
and half a pound of 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."
Notes
This recipe (No.95) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.
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