Farinaceous Products
[2280—GNOCHI AU GRATIN]
Prepare a “pâte à choux” after recipe No. [2374], from the following ingredients:—one pint of milk, a pinch of salt, and a little nutmeg, four oz. of butter, two-thirds lb. of flour, and six eggs. When the paste is ready, combine with it four oz. of grated Parmesan. Divide this paste into portions the size of walnuts; drop them into boiling, salted water, and poach them.
As soon as the gnochi rise to the surface of the water, and seem resilient to the touch, drain them on a piece of linen.
Coat the bottom of a [gratin]-dish with Mornay sauce; set the gnochi upon the latter; cover them with the same sauce; sprinkle with grated cheese and melted butter, and set the [gratin] to form in a moderate oven for from fifteen to twenty minutes.
[2281—GNOCHI A LA ROMAINE]
Scatter two-thirds lb. of semolina over a quart of boiling milk. Season with salt, pepper, and nutmeg, and cook gently for twenty minutes. Take the utensil off the fire; thicken the semolina with the yolks of two eggs, and spread it on a moistened tray, in a layer one-half in. thick.
When it is quite cold stamp it out with a round cutter, two in. in diameter. Set the gnochi in shallow, buttered timbales; sprinkle with grated Gruyère and Parmesan, and with a little melted butter, and set the [gratin] to form.
[2282—GNOCHI DE POMMES DE TERRE]
Cook two lbs. of potatoes in the English way. Drain them as soon as they are cooked, and work the purée, while it is very hot, with one and one-half oz. of butter, two small eggs, two egg-yolks, one-third lb. of flour, salt, pepper, and nutmeg. Divide up this preparation into portions the size of walnuts; roll them into balls; press upon them lightly with a fork to give them a criss-cross pattern, and poach them in boiling water.
Drain them on a piece of linen; dish them in layers, sprinkling [673] ]some grated cheese between each layer; sprinkle some grated cheese over the top surface; bedew liberally with melted butter, and set the [gratin] to form in a hot oven.
[2283—NOQUES AU PARMESAN]
Put into a previously-heated basin one-half lb. of [manied] butter, and work the latter with salt, pepper, and nutmeg; adding to it, little by little, two eggs and two well-beaten egg-yolks, five oz. of flour, and the white of an egg, also beaten to a stiff froth.
Divide up the preparation into portions the size of hazel-nuts; drop these portions into a sautépan of boiling, salted water, and let them poach.
Drain the noques on a piece of linen; dish them in a timbale; sprinkle them copiously with grated cheese and with nut-brown butter.
[2284—MACARONI]
Under this head are included all tubular pastes from Spaghetti, the size of which is not larger than thick vermicelli, to canneloni, the bore of which is one-half in. in diameter.
All these pastes are cooked in boiling water, salted to the extent of one-third oz. per quart. Macaroni, like other pastes of a similar nature, should not be cooled.
The most one can do, if the cooking has to be stopped at a given moment, is to pour a little cold water into the saucepan and then to take it off the fire.
[2285—MACARONI A L’ITALIENNE]
Cook the macaroni in boiling water; completely drain it; put it into a sautépan, and toss it over the fire to dry.
Season it with salt, pepper and nutmeg; cohere it with five oz. of grated Gruyère and Parmesan, in equal quantities, and two oz. of butter, cut into small pieces, per lb. of macaroni. [Sauté] the whole well to ensure the leason, and dish in a timbale.
[2286—MACARONI AU GRATIN]
Prepare the macaroni after No. [2285], adding to it a little Béchamel sauce; and set it on a buttered [gratin]-dish, besprinkled with grated cheese. Sprinkle the surface of the preparation with grated cheese and raspings, mixed, and with melted butter, and set the [gratin] to form in a fierce oven.
[2287—MACARONI AU JUS]
Parboil the macaroni in salted water, keeping it somewhat firm: drain it, cut it into short lengths, and simmer it in beef [674] ]braising-liquor, until the macaroni has almost entirely absorbed the latter.
Dish in a timbale, and sprinkle with a few tablespoonfuls of the same liquor.
[2288—MACARONI A LA NANTUA]
Having cooked, drained and dried the macaroni, cohere it with crayfish cream, and mix therewith twenty-four crayfishes’ tails per lb. of macaroni.
Dish in a timbale, and cover the macaroni with a [julienne] of very black truffles.
[2289—MACARONI A LA NAPOLITAINE]
Prepare a beef estouffade with red wine and tomatoes; cook it for from ten to twelve hours, that it may be reduced to a purée.
Rub this estouffade through a sieve and put it aside.
Parboil some thick macaroni, keeping it somewhat firm; drain it; cut it into short lengths, and cohere it with butter.
Sprinkle the bottom of a timbale with grated cheese; cover with a layer of estouffade purée; spread a layer of macaroni upon the latter, and proceed in the same order until the timbale is full. Serve the preparation as it stands.
[2290—MACARONI AUX TRUFFES BLANCHES]
Prepare the macaroni as directed under No. [2285], and add to it six oz. of white Piedmont truffles (cut into thin shavings), per lb. of macaroni.
Leave the preparation covered for five minutes and dish in a timbale.
[2291—NOODLES (Nouilles)]
These are generally bought ready-made. If one wish to prepare them oneself, the constituents of the paste are:—one lb. of flour, one-half oz. of salt, three whole eggs, and five egg-yolks. Moisten as for an ordinary paste, roll it out twice on a board, and leave it to stand for one or two hours before cutting it up.
All macaroni recipes may be applied to noodles.
For “Nouilles à l’Alsacienne,” it is usual, when the preparation is ready in the timbale, to distribute over it a few raw noodles [sautéd] in butter and kept very crisp.