The inside of the mould is first thickly buttered, and then these little quarter-inch tubes are stuck in the butter close together; the pudding, for instance a custard pudding, is then poured into the mould and the mould steamed.

When the pudding is turned out the outside of the pudding has the appearance of a honey-comb, and looks extremely pretty.

The process is not difficult, but rather troublesome, as it requires time and patience.
MACARONI, TIMBALE OF--This is a somewhat expensive dish.

You have first to decorate a plain mould with what is called _nouilles_ paste, which is made by mixing half a pound of flour with five yolks of eggs.

The mould is then lined with ordinary short paste, made with half a pound of flour, a quarter of a pound of butter, and one yolk of egg, mixed in the ordinary way.