Sauce For Macaroni A La Casino

Put into a stewpan one and a half pints of new milk and two very finely-chopped eschalots, and boil for about ten minutes. Then stir it on to three ounces of butter and the same quantity of fine flour that have been fried together without browning; stir till boiling, then mix with it one ounce of pounded lobster spawn, the puree of four Christiania anchovies, the pulp of two raw ripe tomatoes, one gill of cream, one ounce of grated Parmesan cheese, the juice of one large lemon, a pinch of salt, and a good dust of Marshall's Coralline Pepper; reboil, wring through the tammy, and use.

Macaroni A La Milanaise Macaroni A La Milanaise

Put half a pound of Naples macaroni to cook (vol. i. page 31), and cut it into lengths of about one and a half inches; mix with it a pint of creamy Bechamel sauce (vol. i.), two ounces of fresh butter, five or six cooked button mushrooms cut up, about two ounces of cooked tongue or ham, and two or three truffles; keep this hot in the bain-marie, then add a quarter of a pound of grated Parmesan cheese, two ounces of grated Gruyere cheese, and reboil. Dish up in a pile on a hot dish, and serve with a little good clear gravy round it for a second-course or luncheon dish, or with braised poulardes, pheasants, beef, etc.

Macaroni With Tomato Butter Macaroni Au Beurre De Tomates

Take some boiled Naples macaroni (vol. i. page 31) - a quarter-pound will make a good dish - drain it in the cullender or on a sieve, then cut it up into lengths of about one inch, and then mix with a good pat of butter, a pinch of salt and coralline pepper, and one ounce of grated Parmesan cheese, and turn out on a hot entree or flat dish; pour some hot Tomato butter (vol. i. page 25) over, and serve for luncheon or as a second-course dish, or in the place of a vegetable.

Risot A La Napolitaine Risotto A La Napolitaine

Take one pound of the prepared red Pilau rice (see recipe), turn it while boiling hot out on to an entree or flat dish. Have a dozen raw bearded sauce oysters, one bottle of the prepared crayfish bodies, two or three sliced truffles and button mushrooms, just tossed up in a stewpan in one ounce of good butter made hot, but not allowing them to boil, tip these on the top of the rice, and pour round the dish some Cheese Cream sauce (see recipe). Serve at once for luncheon or dinner while quite hot.

Risot A La Piemontaise - Risotto A La Piemontaise

Take two large onions and peel and cut them up in tiny dice shapes, put them in a stewpan with two ounces of good butter, and fry them without discolouring for about fifteen minutes; then add half a pound of Patna rice that has been blanched and well washed, and one and a half pints of good-flavoured light stock from veal, rabbit, or chicken; watch the stock come to the boil, then cover the rice over with a well-buttered paper, and let it simmer gently on the side of the stove for about thirty minutes, when the grains of rice should be quite separate; remove the buttered paper, and pour over the contents of the stewpan a quarter of a pound of fresh butter that has been melted, and two ounces of grated Parmesan cheese; mix together, then turn out on to a hot dish and serve with some good clear gravy in a sauceboat. This can be served for dinner as a second-course dish or as a luncheon dish.