Timbales d'Amourettes à la Napolitaine (Beef Marrow Timbales, Neapolitan Style)

Ingredients

• large macaroni
• butter for the moulds
• forcemeat
• amourettes (spinal marrow)
• mushrooms
• reduced tomatoed sauce Demi-glace
• sauce Demi-glace

Instructions

1. Poach the large macaroni, keeping it a little firm; drain and dry it well.
2. Butter dariole moulds generously and line them with the macaroni wound in a spiral.
3. Solder the macaroni on the inside with a light layer of forcemeat.
4. Garnish the centre with a salpicon of amourettes and mushrooms bound with reduced tomatoed sauce Demi-glace, and cover with forcemeat.
5. Poach and dish as for the Timbales d'Amourettes à l'Écossaise.
6. Serve separately a sauce Demi-glace, strongly tomatoed and lightly buttered.