The new century cookery book

1921. Petites Gondoles au Parmesan. — Line twelve small boat-shape or oval moulds with ordinary paste-crust, fill with peas or rice, bake in the oven a nice colour, and take out the rice or dried peas. Put in a stewpan three tablespoonfuls of bechamel sauce, warm up, and add about a gill of savoury aspic, a pinch of salt, and a pinch of cayenne. Allow it to reduce a little. Incorporate with one tablespoonful of grated Parmesan cheese and two of grated Gruyere cheese. When perfectly cool add half a gill of whipped double cream. Fill a forcing-bag with the mixture and proceed to fill up the baked crusts, sprinkle the tops with grated Parmesan, and serve. 1922. Pailles au Parmesan (Cheese Straws). — About 6 oz. puff -paste, 2 oz. freshly grated Parmesan cheese, cayenne pepper. Roll out the paste, sprinkle well with grated cheese, fold in three, and give it one turn. Allow it to stand for ten minutes, and repeat the operation until the cheese is used up. Do not use any flour for flouring the board ; use grated cheese in place. When rolling out for the last time sprinkle with a little cayenne pepper. Cut the paste into very narrow strips about three inches long, twist each strip in screw-like fashion, and place in rows on a wetted baking-sheet. Shape also four or five rings about an inch and a quarter in diameter. Bake the strips and rings in a slow oven for about ten minutes. Make up into bundles by means of the rings, dish up on a folded napkin, and serve hot. 1923. Macaroni a la Dieppoise. — h lb. Naples macaroni, 1 quart stock, 1 gill bechamel sauce (No. 202), ^ lb. chicken forcemeat, 12 fresh prawns, 2 oz. butter, lobster spawn, H oz. grated Parmesan cheese, seasoning. Blanch the macaroni, pour into a colander, place them again in a stewpan with two quarts of water, and parboil ; strain off the water, cut the macaroni into pieces about an inch long, add the stock, butter, and half a teaspoonful of salt, let simmer until tender, stir in half the cheese, and season with pepper. Mix the forcemeat with sufficient cooked lobster spawn to colour, and remove the tails from the prawns. Butter a silver-plated gratin-dish, put a little bechamel sauce on the dish, spread a thick layer of macaroni, next put on a layer of forcemeat, then another layer of macaroni, sprinkle a little grated Parmesan between the layers, use forcemeat for the next layer, coat well with bechamel sauce, cover with Parmesan cheese, arrange the prawns round the edge of the mixture in a circular form, sprinkle with a few fresh bread-crumbs in the centre, also a few drops of oiled butter. Bake in a moderately heated oven for about half an hour, garnish with the heads of the prawns and a few bits of curly parsley, put the dish on to another suitable dish, and serve hot. 1924. Croquettes de Semoule. — 1 lb. semolina or coarsegrained florador, 1 pint of milk, 3 eggs, 1 oz. of grated Parmesan, 1 oz. of butter, bread-crumbs, frying-fat, pepper and salt.