Macaroni a la creme. Boiled macaroni with cream.
Macaroni au gratin. Macaroni prepared, baked
gratin style.
Macaroni d Vltalienne. Boiled macaroni with tomato
and cheese.
Mondamin. Corn flour.
SAVOUREUX SAVOURIES 33^
Croquettes de macaroni. Macaroni croquets.
Timhale de macaroni. Savoury macaroni pudding.
Beignets de macaroni. Macaroni fritters.
Nouilles au naturel. Plain boiled noodles (nudels).
Nouilles a la Palermo. Stewed noodles with grated
cheese.
Mais a VIndienne. Stewed Indian corn.
Biz houilli au naturel. Plain boiled rice.
Bordure de riz. Border of rice.
Biz a VIndienne. Curried rice.
Biz a la Florentine. Rice cooked Florentine style.
Stewed rice with picked shrimps, crayfish tails, or
prawns, curry paste, grated Parmesan cheese, and finely
chopped fried onions.
Biz d la Turque. Rice, Turkish fashion.
Stewed rice with saffron powder, Cayenne pepper,
Smyrna raisins, and fresh butter.
Biz a la Polonaise. Rice, Polish style.
Stewed rice with thinly sliced fried onions, shreds of
cooked ham, Cayenne pepper, and grated cheese.
Biz a la Piemontaise. Rice, Piedmontese style.
Stewed rice with mashed potatoes, finely chopped
fried shallots, grated Parmesan cheese, and Cayenne
pepper.
Biz d la Milanaise. Rice, Milanese fashion.
Stewed rice with grated Parmesan cheese, mixed
with coarsely shred meats (fowl, game, tongue, or ham),
seasoned with nutmeg and black pepper.
Biz d I'Espagnole. Rice, Spanish style.
Boiled rice, drained and fried in olive oil, mixed with
tomato stew and slices of ham, seasoned with grated
cheese and Spanish sweet pepper ; the dish is garnished
with rounds of ham and slices of smoked sausages.
Bisotto aux tomates. Stewed rice with tomato
puree.
834
PRiCTICAL GASTRONOMY
Mizzoletti. Savoury rice croquets.
These are croquets made of stewed rice, seasoned
with a rich savoury sauce. Some prepared mincemeat
is enclosed in the centre of the croquets ; they are
crumbed, egged, and fried.
Biz a la Beine. Eice, Queen's style.
Stewed rice with fine shreds of hard-boiled whites of
egg, and the white part of cooked haddock, and grated
cheese. When dished up it is browned in a quick oven.
Souffles au fromage. Cheese souffles.
Fondues a la Yarmouth. Cheese and bloater - paste
souffles.
Fondues au Parmesan. Parmesan cheese souffles.
FeuillantinesauFarmesan.Vvi^-^d^^iQ sticks with Par-
mesan cheese.
Cheese straws.
Swiss cheese tartlets.
Failles au Farmesan.
Tartelettes Suisses au
fromage.
CroiUes de fromage a
V Anglaise.
Croute de fromage a Vceuf Buck rarebit.
iwche.
Welsh rarebits
rarebits.
and cock
TiMBALE A LA MODERNE.
335
DESSERT.
Fruits and Biscuits.
Abricots.
Amandes.
Biscuits Albert.
Biscuits Americains.
Pommes.
Mirtilles.
Biscuits aux chocolat.
Biscuits a la cannelle.
Cerises.
Groseilles rouges.
Groseilles blanches.
Marrons.
Biscuits d la creme.
Dattes.
Biscuits de dessert.
Figues.
Biscuits a la cuillere.
Groseilles vertes.
Baisin, blanc et noir.
Beine- Claudes.
Noisettes.
Biscuit gingembre.
Grenades.
Melons.
Melons a Veau.
Massepain.
Mirabelles.
Nefles.
Fruits divers.
Bisctiits au citron.
Macaronis.
Biscuits de Milan.
Mandarines.
Oranges.
Peches.
P is t aches.
Primeaux.
Apricots.
Almonds.
Albert biscuits.
American biscuits.
Apples.
Bilberries.
Chocolate biscuits.
Cinnamon biscuits.
Cherries.
Red currants.
White currants.
Chestnuts.
Cream biscuits.
Dates.
Page 119
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Macaroni a la creme. Boiled macaroni with cream.
Macaroni au gratin. Macaroni prepared, baked
gratin style.
Macaroni d Vltalienne. Boiled macaroni with tomato
and cheese.
Mondamin. Corn flour.
SAVOUREUX SAVOURIES 33^
Croquettes de macaroni. Macaroni croquets.
Timhale de macaroni. Savoury macaroni pudding.
Beignets de macaroni. Macaroni fritters.
Nouilles au naturel. Plain boiled noodles (nudels).
Nouilles a la Palermo. Stewed noodles with grated
cheese.
Mais a VIndienne. Stewed Indian corn.
Biz houilli au naturel. Plain boiled rice.
Bordure de riz. Border of rice.
Biz a VIndienne. Curried rice.
Biz a la Florentine. Rice cooked Florentine style.
Stewed rice with picked shrimps, crayfish tails, or
prawns, curry paste, grated Parmesan cheese, and finely
chopped fried onions.
Biz d la Turque. Rice, Turkish fashion.
Stewed rice with saffron powder, Cayenne pepper,
Smyrna raisins, and fresh butter.
Biz a la Polonaise. Rice, Polish style.
Stewed rice with thinly sliced fried onions, shreds of
cooked ham, Cayenne pepper, and grated cheese.
Biz a la Piemontaise. Rice, Piedmontese style.
Stewed rice with mashed potatoes, finely chopped
fried shallots, grated Parmesan cheese, and Cayenne
pepper.
Biz d la Milanaise. Rice, Milanese fashion.
Stewed rice with grated Parmesan cheese, mixed
with coarsely shred meats (fowl, game, tongue, or ham),
seasoned with nutmeg and black pepper.
Biz d I'Espagnole. Rice, Spanish style.
Boiled rice, drained and fried in olive oil, mixed with
tomato stew and slices of ham, seasoned with grated
cheese and Spanish sweet pepper ; the dish is garnished
with rounds of ham and slices of smoked sausages.
Bisotto aux tomates. Stewed rice with tomato
puree.
834
PRiCTICAL GASTRONOMY
Mizzoletti. Savoury rice croquets.
These are croquets made of stewed rice, seasoned
with a rich savoury sauce. Some prepared mincemeat
is enclosed in the centre of the croquets ; they are
crumbed, egged, and fried.
Biz a la Beine. Eice, Queen's style.
Stewed rice with fine shreds of hard-boiled whites of
egg, and the white part of cooked haddock, and grated
cheese. When dished up it is browned in a quick oven.
Souffles au fromage. Cheese souffles.
Fondues a la Yarmouth. Cheese and bloater - paste
souffles.
Fondues au Parmesan. Parmesan cheese souffles.
FeuillantinesauFarmesan.Vvi^-^d^^iQ sticks with Par-
mesan cheese.
Cheese straws.
Swiss cheese tartlets.
Failles au Farmesan.
Tartelettes Suisses au
fromage.
CroiUes de fromage a
V Anglaise.
Croute de fromage a Vceuf Buck rarebit.
iwche.
Welsh rarebits
rarebits.
and cock
TiMBALE A LA MODERNE.
335
DESSERT.
Fruits and Biscuits.
Abricots.
Amandes.
Biscuits Albert.
Biscuits Americains.
Pommes.
Mirtilles.
Biscuits aux chocolat.
Biscuits a la cannelle.
Cerises.
Groseilles rouges.
Groseilles blanches.
Marrons.
Biscuits d la creme.
Dattes.
Biscuits de dessert.
Figues.
Biscuits a la cuillere.
Groseilles vertes.
Baisin, blanc et noir.
Beine- Claudes.
Noisettes.
Biscuit gingembre.
Grenades.
Melons.
Melons a Veau.
Massepain.
Mirabelles.
Nefles.
Fruits divers.
Bisctiits au citron.
Macaronis.
Biscuits de Milan.
Mandarines.
Oranges.
Peches.
P is t aches.
Primeaux.
Apricots.
Almonds.
Albert biscuits.
American biscuits.
Apples.
Bilberries.
Chocolate biscuits.
Cinnamon biscuits.
Cherries.
Red currants.
White currants.
Chestnuts.
Cream biscuits.
Dates.