(2966). Spaghetti Macaroni A La Laurence (Macaroni Spaghetti A La Laurence)

Cook the spaghetti in boiling water for ten minutes: drain and finish in some veal blond (No. 423) in such a way that when the paste is cooked the moistening will be entirely reduced, then dress it in a vegetable dish intercalated with layers of grated parmesan. Serve the following sauce separately: Chop up two ounces of onions, fry it in butter with six ounces of minced ham, a bunch of parsley garnished with thyme and bay leaf, mignonette, an nncrushed clove of garlic, six halved and well-pressed-out tomatoes, melted meat glaze (No. 402) and espagnole sauce (No. 414); boil together for fifteen minutes, then strain through a tammy and pour in a sauce-tureen to serve at the same time as the macaroni.

(2967). Spaghetti Macaroni A La Prati (Macaroni Spaghetti A La Prati)

Take half a pound of cold braised sweetbread escalops, one inch in diameter by three-sixteenths of an inch in thickness, and a quarter of a pound of cooked lean ham cut the same size and shape; fry both lightly in butter and moisten with some gravy (No. 404). espagnole sauce (No. 414) and Madeira wine; add two ounces of salted unsmoked tongue and one ounce of truffles. Blanch a pound of spaghetti in salted water for ten minutes, drain and put it back in the saucepan with melted glaze (No. 402), butter and a little of the gravy from the above stew; simmer and when finished cooking incorporate four ounces of grated parmesan; arrange two-thirds of this spaghetti in a circle on a dish, pour the stew in the center and cover with the remainder of the spaghetti.

(2968). Spaghetti Macaroni, Queen Style (Macaroni Spaghetti A La Reine)

Plunge one pound of spaghetti into boiling salted water, and when cooked drain in a colander without refreshing; return it to the saucepan with some chicken puree prepared as follows: Pound some roast chicken meat to a pulp with a pint of bechamel (No. 409); rub it through a sieve and put it in the saucepan with the spaghetti, adding salt, prepared red pepper (No. 168), nutmeg and meat glaze (No. 402). When thoroughly mixed incorporate slowly some butter and grated parmesan. Dress in a vegetable dish, scatter fine fillets of tongue and truffles over and pour on some clear half-glaze (No. 400).

(2969). Spaghetti Macaroni, Salvini (Macaroni Spaghetti A La Salvini)

Cook in boiling and slightly salted water one pound of spaghetti macaroni, having it boil for twelve to fifteen minutes; drain and dress it in layers in a large vegetable dish or soup tureen, beginning with a layer of the macaroni; strew this with grated parmesan, and continue till finished. Baste over with beef gravy prepared as follows, and serve very hot: Take three pounds of rump of beef. Select a saucepan rather larger than the piece of beef, cover its bottom with bards of fat pork and sliced onions, having sufficient to conceal the bottom; lay in the meat, salt and pepper over, add a clove of garlic and a garnished bunch of parsley, cover the saucepan, put it on the fire and let fall to a glaze. When the meat is browned have two ounces of extract of tomatoes dissolved in a quart of broth (No. 194a), and add a spoonful at a time to the saucepan until the onions are well melted, then continue adding the remainder of the tomatoes and another quart of broth; cook the whole slowly for six hours.