Macaroni

à la sauce tomates is dressed with cream and grated cheese, and covered with tomato sauce. au gratin is dressed with grated cheese and white sauce, sprinkled with breadcrumbs, Parmesan and melted butter, and baked. en timbale is a mould of macaroni dressed with butter and grated cheese. Croquettes à la are croquettes of macaroni with grated

Milanaise Parmesan, white sauce, etc.; breadcrumbed and fried. It can also be made into small rissoles or rissolettes. Petites caisses à la are cases filled with macaroni in a

Milanaise white cheese sauce

Timbale de macaroni is a steamed mould of macaroni à la Florentine dressed with cream and anchovy sauce. Riz à la Diable is devilled rice.

à I'Espagnole is rice dressed with tomato sauce and grated cheese, and garnished with slices of ham. à la Florentine is curried, sprinkled with grated

Parmesan, and garnished with shrimps or prawns. à la Génoise is cooked in stock with chopped ham and grated cheese, covered with tomato sauce, sprinkled with grated cheese and baked. à l'Indienne is curried rice. It may be garnished with slices of hard-boiled eggs. à la Milanaise is a mould of rice boiled in broth, with grated Parmesan, etc. à la Mustapha is dressed with melted butter and chopped truffles. à la Piémontaise is dry rice with potato pulp, grated

Parmesan, etc., garnished with fillets of anchovies.

Riz

à la Polonaise is dressed with slices of fried onion, grated ham and cheese.

à la Turque is dressed with melted butter.

à la Victoria is cooked with broth, etc, and served with poached eggs and rolls of fried bacon.

au Parmesan is dressed in white sauce with grated cheese. Ballotines de riz d are little balls of curried rice, breadl'Indienne crumbed and fried. Dipped in batter and fried, they are called Fritot de riz a l Indienne.

Rice is also dressed in many of the ways given for macaroni. Sandwiches, or Tartines

à la Gréville are little sandwiches made with brown bread and butter, and pounded meat with capers and anchovies, and each one is masked, half with brown and half with white sauce.

à l'Impériale are made of brown bread and butter with a cream of bloater, and chopped celery and tarragon.

à la Jardiniére are made of bread and butter with small salad and Mayonnaise sauce.

à la Mancelle are made with a puree of chestnuts.

à la Pompadour are made of brown bread with potted game or chicken, and are masked with several different coloured sauces - white,brown, and coloured with tomato and spinach.

à la Princesse are made in the same way, but are masked with Mayonnaise sauce and decorated with macédoine vegetables.

de caviar are made with caviar and thin slices of lemon.

A variety of sandwiches may also be made with cheese, anchovy, shrimps, eggs, cucumber, etc.

Spaghetti

à la Russe is Spaghetti macaroni dressed with chopped tomatoes and cheese sauce; garnished with shrimps or prawns. à la Valetta is dressed in white sauce with chopped ham and mushrooms, and piled in the centre of a border mould of tomato cream.

fourré à la Bor- is dressed with cheese, and has a ghèse ragoût of chicken livers and mushrooms in the centre, covered with the spaghetti. Vermicelle

à la Carmelite is vermicelli dressed in a cheese sauce with oysters, and shreds of ham and of truffles, covered with a savoury meringue and browned.

à la Venise is a savoury cream of vermicelli with chopped ham, steamed in a mould and served with gravy. au Parmesan is dressed with white sauce and grated cheese. The preparations of macaroni, rice, vermicelli, etc, are specially suitable for luncheon dishes. When required for a savoury, they may be dressed in little cases.