MMMMM----- Recipe via Meal-Master (tm) v8.06 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 soufflé 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: MMMMM