Put the milk and wine in a stewpan. When hot add half the quantity of butter, sift the flour, and stir it gradually into the liquid as soon as it begins to boil fast. Work the mixture vigorously over the fire with a wooden spoon until it leaves the sides and bottom of the stewpan perfectly clean. Set the pan on one side for a few minutes, so as to cool the paste a little. Now incorporate the eggs one at a time, about half the grated cheese, and season to taste with a pinch of salt, white pepper, and a little paprika, beat up well, and work in finally the remainder of the butter. Shape some quenelles by meana of a table or dessert spoon, drop them into fast boiling water or stock, slightly salted ; poach them from fifteen to twenty minutes, keeping the cover on the stewpan while cooking. Take up, drain, dish up neatly, incorporate the remainder of grated cheese with the bechamel sauce, let this boil, and sauce over the quenelles. Serve very hot. 1493. Macaroni d la Rossini. — Pound four ounces of raw chicken livers, previously cleansed, in a mortar, adding the same quantity of truffle and foie gras, season with salt, pepper, grated cheese, and nutmeg, moisten with one yolk of egg and a tablespoonful o‘f brandy. Rub through a fine sieve. Meanwhile cook in salted water some large-sized macaroni ; when done pour off the water and drain the macaroni on a cloth. Fill the pipes with the prepared farce, using a paper cornet for this purpose. Place the stuffed macaroni in a stewpan, pour over sufficient tomato sauce to cover. i i 482 THE NEW CENTURY COOKERY BOOK Cook for twenty minutes in the oven, dish up, and sprinkle over with grated Parmesan cheese. 1494. Nouilles au Graf in. — Prepare a stiff but smoothly kneaded paste with half a pound of flour, half an ounce of butter, three yolks of eggs, and a pinch of salt. Allow the paste to stand for at least one hour ; then roll out as thinly as possible, fold the pieces rolled out, and cut the paste crossways into narrow strips about an eighth of an inch thick. Loosen the strips (shake them up and dredge with a little flour), put the nouilles into a pan of fast boiling salted water, and boil for about eight minutes ; then drain and let cool. Butter a gratin dish ; spread over a little white sauce, then a layer of nouilles ; sprinkle over some grated cheese and a few drops of oiled butter, cover with sauce, and continue thus until the nouilles are used up. See that the last layer is well masked with white sauce ; sprinkle over with bread-crumbs, place a few tiny bits of butter here and there on top of the crumbs, and bake in a quick oven for ten minutes. The dish is then ready for serving. 1495. J Pain de Semoule d la Tomate. — 3 oz. semolina or fiorador, 1 pint milk✪ Gnocchi a la Basse, ^ pint tomato pulp, 2 eggs, 3 fresh tomatoes, 1 bay -leaf , 1 small blade mace, 1 oz. grated cheese, 1 piece celery, pepper and salt, 1 oz. butter, ^ oz. corn-flour. ✪ Biz à la Hongroise

AI-modernized reading of the original text

Put the milk and wine in a stewpan. When hot add half the quantity of butter, sift the flour, and stir it gradually into the liquid as soon as it begins to boil fast. Work the mixture vigorously over the fire with a wooden spoon until it leaves the sides and bottom of the stewpan perfectly clean. Set the pan on one side for a few minutes, so as to cool the paste a little. Now incorporate the eggs one at a time, about half the grated cheese, and season to taste with a pinch of salt, white pepper, and a little paprika, beat up well, and work in finally the remainder of the butter. Shape some quenelles by means of a table or dessert spoon, drop them into fast boiling water or stock, slightly salted ; poach them from fifteen to twenty minutes, keeping the cover on the stewpan while cooking. Take up, drain, dish up neatly, incorporate the remainder of grated cheese with the bechamel sauce, let this boil, and sauce over the quenelles. Serve very hot. 1493. Macaroni d la Rossini. — Pound four ounces of raw chicken livers, previously cleansed, in a mortar, adding the same quantity of truffle and foie gras, season with salt, pepper, grated cheese, and nutmeg, moisten with one yolk of egg and a tablespoonful of brandy. Rub through a fine sieve. Meanwhile cook in salted water some large-sized macaroni ; when done pour off the water and drain the macaroni on a cloth. Fill the pipes with the prepared farce, using a paper cornet for this purpose. Place the stuffed macaroni in a stewpan, pour over sufficient tomato sauce to cover. i i Cook for twenty minutes in the oven, dish up, and sprinkle over with grated Parmesan cheese. 1494. Nouilles au Gratin. — Prepare a stiff but smoothly kneaded paste with half a pound of flour, half an ounce of butter, three yolks of eggs, and a pinch of salt. Allow the paste to stand for at least one hour ; then roll out as thinly as possible, fold the pieces rolled out, and cut the paste crossways into narrow strips about an eighth of an inch thick. Loosen the strips (shake them up and dredge with a little flour), put the nouilles into a pan of fast boiling salted water, and boil for about eight minutes ; then drain and let cool. Butter a gratin dish ; spread over a little white sauce, then a layer of nouilles ; sprinkle over some grated cheese and a few drops of oiled butter, cover with sauce, and continue thus until the nouilles are used up. See that the last layer is well masked with white sauce ; sprinkle over with bread-crumbs, place a few tiny bits of butter here and there on top of the crumbs, and bake in a quick oven for ten minutes. The dish is then ready for serving. 1495. J Pain de Semoule d la Tomate. — 3 oz. semolina or fiorador, 1 pint milk, ^ pint tomato pulp, 2 eggs, 3 fresh tomatoes, 1 bay -leaf , 1 small blade mace, 1 oz. grated cheese, 1 piece celery, pepper and salt, 1 oz. butter, ^ oz. corn-flour.

Records on this page

Gnocchi a la BasseMacaroni a la RossiniNouilles au GrafPain de Semoule à la TomateBiz à la HongroiseJelíz à l'Indienne (Curried Rice)Raviolis à l'Italienne

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