Our pasta timbale recipe loved by Napoleon

Our pasta timbale recipe loved by Napoleon

“We know that Napoleon loved pasta, Neapolitan or Milanese style if possible. We always managed to serve it where it was. Conversations with Josephine Beauharnais.

“During the Russian campaign, incredible rations were prepared for him: “In Moscow, in the first fifteen days of October, food was purchased for 6287 francs: fish, beef, eggs, lard, vegetables, vermicelli and pasta (250 kg).” .”

Napoleon’s table, “this is the place where you impose your power”

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For 4 people

500g pasta

80 g butter + 20 g for mold

3 teaspoons flour

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30 ml milk

100 g grated cheese

2 sugar spoons of lean bacon pieces

3 whole eggs

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1 can of tomato sauce

Half cup chicken broth

1 small bunch parsley, washed and chopped

2 teaspoons Madeira sugar

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Eric Bur Kampot Pepper

Training :

Repair time: 20 minutes

Cooking time : 50 minutes

Material: 4 souffle molds, scissors

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Boil a large pot of salted water, then toss in the pasta. Let them cook for about 35 minutes, then rinse them under running water before draining.

Melt butter in a pan, then add flour.

Cook for 5 minutes, stirring with a whisk.

Then add milk, chicken broth and Madeira. Stir to the first broth.

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Remove from heat, add grated cheese, whole eggs, bacon bits and chopped parsley. Season with salt (careful: bacon pieces and cheese are already very salty foods) and pepper.

Turn on the oven at 200°C (floor 8).

Using scissors, cut pasta into pieces.

Butter and lightly flour the inside of the molds before filling them with macaroni and cheese. Bake for about 15 minutes.

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Remove the pasta molds when finished cooking. Gently flip them over on plates or serve directly in the tins.

Accompany everything with tomato sauce (ready-made or made from tomatoes cooked and mixed with thyme and olive oil).

Decorate with parsley sprigs.

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Napoleon’s table, “this is the place where you impose your power”

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The recipe is taken from the book “Gastronomic Conversations with Josephine de Beauharnais” by Michel Villemur, published by Le Cherche-Midi, 26 euros.