Timbales Of Macaroni

Macaroni boiled and drained, then cut into inch lengths, seasoned with Parmesan cheese, pepper and salt; to each pound of the macaroni is then added a half pint each of sliced button mushrooms, braised chicken livers and smoked tongue, a truffle or two, the whole mixed and slightly moistened with Italian sauce. Timbale molds buttered, coated with cracker meal, filled with the mixture, brushed with butter, baked brown, turned out; served, a little Spanish sauce on dish, timbale in centre, the top piled high with Parmesan cheese.

Macaroni With Lobster Butter

Macaroni broken, boiled and drained, a deep pan buttered, layer of macaroni, on it is spread lobster butter, that again strewn with Parmesan, then a little Bechamel sauce, repeat till pan is full, then place in oven and thoroughly heat without browning; served in portions decorated with slices of lobster meat alternated with slices of truffle.

Buttered Macaroni

Macaroni broken, boiled and drained; while still hot, each portion served by putting a spoonful of melted butter in oval dish, then the macaroni, tossed in the butter and strewn while tossing with Parmesan cheese.

Macaroni With Fish Flakes

Proceed as in recipe given for macaroni and oysters; substituting either flakes of boiled fresh codfish, redsnapper, salmon, salmon trout, white-fish or pike for the oysters.

Macaroni With Lamb Kidneys

Macaroni broken, boiled and drained; lamb kidneys sliced and sauteed with butter; buttered pan, layer of macaroni, on it, a layer of the kidneys, moisten with tomato sauce, repeat till pan is full, the top then covered with slices of hard boiled eggs, these thickly strewn with Parmesan cheese, placed in oven till of a delicate brown, then served.

Macaroni With Spinach Puree

Macaroni broken, boiled and drained; spinach well washed, boiled, drained, rubbed through sieve, moistened with rich roast veal gravy; buttered pan, layer of macaroni, then spinach; strew with Parmesan, repeat till full, then bake half an hour in a medium oven, and serve.

Timbale Of Macaroni And Forcemeat

Macaroni boiled in full lengths, drained; buttered mold, macaroni coiled close all round the inside, filled with a forcemeat of chicken, then steamed till firmly set, turned out; served with white Italian sauce poured over.

Macaroni With Sausages

Macaroni broken, boiled and drained; pork sausages boiled, skinned and cut into slices; buttered pan, layer of macaroni, then sausages, strewn with grated cheese, repeat till full, then a rich veal gravy poured over, baked half an hour in a medium oven, then served.

Macaroni Croquettes

Macaroni boiled and drained, cut in small pieces, returned to sautoir, to which is then added grated ham and tongue, minced mushrooms and truffles, Parmesan cheese and a little thick Veloute" sauce; reheat thoroughly, turn into a buttered pan 2 or 3 inches deep, cover with buttered paper and allow to set firm; then stamp out with the largest sized column cutter, the columns then rolled in Parmesan cheese, then breaded, fried and served with Trianon sauce composed of equal parts of Bearnaise and reduced tomato sauces, carefully mixed together.

Macaroni Pudding

Macaroni broken, boiled with sweetened milk, grated lemon rind and a stick of cinnamon; when done drained, the milk returned to the fire, brought to the boil, thickened with a liaison of egg yolks, cream and a little corn starch; when to custard thickness, removed, seasoned with nutmeg; macaroni in deep buttered pan spread with preserves or marmalade, the custard poured over, baked and served.

Macaroni With Ham

Take cold ham trimmings, put through a mincing machine, use it instead of cheese, and bake, au gratin.

Macaroni Creamed With Eggs

Macaroni broken, boiled and drained, then tossed over a quick fire with butter; meantime make some scrambled eggs with cream, equal the amount of eggs with Parmesan cheese, add both to the hot macaroni, keep hot and serve as called, (do not let it boil).

Macaroni With Tomato Puree

Macaroni broken, boiled and drained; tomato puree thick, containing a little grated ham and a slight flavor of garlic, layers of each strewn with Parmesan in buttered pan till full, bake and serve.

Macaroni Soup

Macaroni broken, boiled and drained, add to a rich beef broth, or in tomato soup, or chicken broth, etc. When turning the soup into the tureen on steam table, place some Parmesan cheese in the bottom, or else serve a butter chip full with each portion, (club or restaurant service).

Creamed Macaroni

Macaroni broken, boiled and drained, returned to sautoir, moistened with Veloute sauce; served strewn with Parmesan and garnished with puff paste croutons (made in leaf shape from trimmings).