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 3
inches long, twist each strip in screw- like fashion, and
place in rows on a wetted baking-sheet. Shape also
7 or 8 rings about 1^ inch 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.
748. Macaroni a la Dieppoise.— ^ lb. Naples maca-
roni, 1 qt. stock, 1 gill bechamel sauce, ^ lb. chicken
forcemeat, 12 fresh prawns, 2 oz. butter, lobster spawn,
1^ oz. grated Parmesan cheese, seasoning.
Blanch the macaroni, pour in 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 teaspoon-
ful 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 force-
meat, then another layer of macaroni, sprinkle a little
grated Parmesan between each layer, 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 breadcrumbs 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.
749. Croquettes de Semoule. — 1 lb. semolina or
672 RECHERCHE COOKERY.
coarse-grained florador, 1 pint of milk, 3 eggs, 1 oz. of
grated Parmesan, 1 oz. of butter, breadcrumbs, frying
fat, pepper and salt.
Cook the semolina or florador in the milk (let the
milk and butter boil up, and stir in the semolina) ; cook
slowly for ten minutes. Season with a little salt,
pepper, and a pinch of grated nutmeg ; add three yolks
of eggs, and the cheese ; beat up well and spread on a
flat dish to cool. Stamp out into shapes (oblong
or round), dip in beaten egg, crumb well, fry in hot
fat or clarified butter, strain on a cloth ; dish up
on a folded napkin, garnish with fried parsley, and
serve.
750. Petits Cannelons au Florador. — \ lb. nouille
paste, 4 oz. florador, 1 oz. butter, 1 pi at milk, 2 oz.
grated cheese, 1 egg, 2 slices cooked ham or tongue,
breadcrumbs, salt, pepper, frying fat or butter.
Page 317
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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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 3
inches long, twist each strip in screw- like fashion, and
place in rows on a wetted baking-sheet. Shape also
7 or 8 rings about 1^ inch 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.
748. Macaroni a la Dieppoise.— ^ lb. Naples maca-
roni, 1 qt. stock, 1 gill bechamel sauce, ^ lb. chicken
forcemeat, 12 fresh prawns, 2 oz. butter, lobster spawn,
1^ oz. grated Parmesan cheese, seasoning.
Blanch the macaroni, pour in 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 teaspoon-
ful 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 force-
meat, then another layer of macaroni, sprinkle a little
grated Parmesan between each layer, 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 breadcrumbs 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.
749. Croquettes de Semoule. — 1 lb. semolina or
672 RECHERCHE COOKERY.
coarse-grained florador, 1 pint of milk, 3 eggs, 1 oz. of
grated Parmesan, 1 oz. of butter, breadcrumbs, frying
fat, pepper and salt.
Cook the semolina or florador in the milk (let the
milk and butter boil up, and stir in the semolina) ; cook
slowly for ten minutes. Season with a little salt,
pepper, and a pinch of grated nutmeg ; add three yolks
of eggs, and the cheese ; beat up well and spread on a
flat dish to cool. Stamp out into shapes (oblong
or round), dip in beaten egg, crumb well, fry in hot
fat or clarified butter, strain on a cloth ; dish up
on a folded napkin, garnish with fried parsley, and
serve.
750. Petits Cannelons au Florador. — \ lb. nouille
paste, 4 oz. florador, 1 oz. butter, 1 pi at milk, 2 oz.
grated cheese, 1 egg, 2 slices cooked ham or tongue,
breadcrumbs, salt, pepper, frying fat or butter.