European and American cuisine

Croquettes of Macaroni. — Boil in a saucepan 4 ounces Italian macaroni in salted water 30 minutes, then drain on a sieve ; return the macaroni to saucepan, add Ys tablespoonful butter, 4 tablespoonfuls grated cheese, and 2 ounces fine-cut ham or beef tongue ; mix all together. Then spread the preparation in a shallow buttered pan, cover with buttered paper, put a light weight on top, and set aside to cool. Thirty minutes before serving, form the mixture into cork-shaped croquettes, dip into beaten egg, and roll in fresh grated bread crumbs ; fry in hot fat to a delicate brown. Lay for a few minutes on paper, then dress on a hot dish ; garnish with fried parsley, and serve with tomato sauce. Croquettes of spaghetti and nudles are prepared in the same way. Petites Croustades of Spaghetti.— Break Yt pound spaghetti into pieces, place it in a saucepan, cover with boiling water, add Ys tablespoonful salt, and cook 30 minutes; then drain on a sieve. Molt Ys ounce butter in a saucepan, add Yt tablespoonful flour, stir MACARONI AND NUDLEa 617 and cook 2 minutes ; add Y^ capful milk and a little salt, cook 3 minutes ; then add the spaghetti, 1 ounce butter, and ly^ ounce grated cheese ; mix all well together. Put the preparation 2 inches thick in a buttered pan, cover with buttered paper, and lay a light weight over it. When cold, turn the spaghetti out, cut out round pieces with a lYfinch-wide cutter, roll in freshly grated bread crumbs, dip into beaten egg, and cover with bread crumbs ; make an incision on top of each croustade with a smaller cutter, to form a cover ; then fry in deep hot fat to a fine golden color. When done remove with a skimmer to blotting paper, lift off the cover, take out the inside with a spoon, and fill with a crab, lobster, or oyster salpicon ; put on the cover, and serve in a napkin on a hot dish. Timbales of Macaroni. — Place 4 ounces macaroni unbroken in a saucepan, cover with boiling water, add 1 teaspoonful salt, and boil till tender ; then drain in a sieve. Butter 6 small timbale forms and line them with macaroni thus : Take a long piece of macaroni, lay one end in the center of the form, curl the macaroni round it to form a coil like a rope ; when the bottom is covered line the sides likewise. After lining all the forms in this way, fill them % full of chicken forcemeat, press it on sides and bottom so as to leave a hollow space in the center. Fill 1 spoonful of salpicon into each one, and cover with the same forcemeat ; 30 minutes before serving, set the timbales covered with buttered paper in a pan filled with boiling water up to half their height Place the pan in a mediumhot oven, and bake 25 minutes ; then remove. Have ready Ys pint of tomato sauce d, Tallemande, and mix it with 3 tablespoonfuls whipped cream ; pour the sauce on a hot dish ; unmold the timbales, and dress them over the sauce, then serve. Tomato and Spaghetti ft I'ltalienne.— Bake Ys pound Italian spaghetti into pieces, put it with two quarts boiling water over the fire, add Ys tablespoonf ul salt, and boil 25 to 30 minutes. Melt 1 ounce butter in a saucepan, add 1 fine-chopped onion, Yt fine-chopped green pepper without the seeds, cook 6 minutes ; add 618 MACARONI AND NUDLBS.