ith
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.

No. 96. Timballo alla Lombarda

Ingredients: Macaroni, fowl or game, eggs, stock, Velute sauce (No. 2),
tongue, butter, truffles.

Butter a smooth mould, then boil some macaroni, but take care that it is
in long pieces. When cold, take the longest bits and line the bottom of
the mould, making the macaroni go in circles; and when you come to the
end of one piece, join on the next as closely as possible until the
whole mould is lined; paint it over now and then with white of egg
beaten up; then mask the whole inside with a thin layer of forcemeat of
fowl, which should also be put on with white of egg to make it adhere;
then cut up the bits of macaroni which remain, warm them up in some good
fowl stock and Velute sauce much reduced, a little melted butter, some
bits of truffle cut into dice, tongue, fowl, or game also cut up in
pieces. When the mould is full, put on another layer of forcemeat, steam
for an hour, then turn out and serve with a very good brown sauce.

No. 97. Lingua alla Visconti (Tongue)

Ingredients: Tongue, glaze, bread, spinach, white grapes, port.

Soak a smoked tongue in fresh water for forty-eight hours, then boil
it till it is tender. Peel off the skin, cut the tongue in rather thick
slices, and glaze them. Prepare an oval border of fried bread, cover it
with spinach about two inches thick, and on this arrange the slices of
tongue. Fill in the centre of the dish with white grapes cooked in port
or muscat.

No. 98. Lingua di Manzo al Citriuoli (Tongue with Cucumber)

Ingredients: Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal,
carrots, onions, thyme, bay leaves, cloves, stock.

Gently boil an ox tongue until you can peel off the skin, then lard it,
season it with salt, pepper, nutmeg, and chopped parsley, and boil it
with some bits of bacon, ham, veal, a carrot, an on