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Title: Celery And Macaroni Timbale
Categories: Vegetarian
Yield: 1 Batch

1 c Celery; cooked, sieved
1/2 c Thick white sauce
2 Eggs
1 tb Cheese; grated
6 lg Button mushrooms; sliced
Seasoning
4 oz Boiled macaroni
Butter
Tomato sauce

Stir the celery into a saucepan containing the sauce, which should be
nicely flavoured with onion, etc., and as soon as it is thoroughly
hot add the yolks of the eggs, and when they are well blended with
the other ingredients, remove the pan from the stove and stir in the
grated cheese (which should be mild and dry), the mushrooms, cut into
moderately thin slices, half an ounce of butter, and some salt,
pepper, and nutmeg. Butter a souffle mould (or basin) of suitable
size and line it neatly with the macaroni, which may be used in long
pieces, or if the thick kind is used it may be cut into 1/2" pieces.
Add a pinch of salt to the whites of the eggs, whisk them to a very
stiff froth, and stir them lightly into the celery mixture, then fill
the lined mould; place a piece of buttered paper over the top, then
cover closely with a saucer and place the mould in a saucepan
containing sufficient boiling water to about 3 parts cover it, and
let the timbale steam gently and steadily for 45 minutes. When it is
done let it stand on the kitchen table for 2 or 3 minutes, then turn
it from the mould and surround with tomato sauce, or, if preferred, a
thick brown vegetable sauce may be used.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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