SPAGHETTI-MY-STYLE
After thinking over all of the dishes that I like—searching for the favorite—I come right back to the old standby, Spaghetti, and am forced to admit that it is my favorite.
You know how to cook the spaghetti itself, I’m sure, so I will just tell you how to make the sauce that I concocted some years ago and you’ll like it.
Get a big iron kettle and put into it a lot of fine beef cut into small squares, some chopped bacon, dried mushrooms (the kind you get at any little Italian store) a can of tomatoes and some sliced onions. The dried mushrooms should be soaked for an hour or two before cooking.
Cover the materials with plenty of water and season with salt, brown sugar, and Mexican chili powder. Cook slowly all day—the longer the better, I find.
When you are simply famished and cannot wait any longer, ladle the sauce onto the steaming hot spaghetti and enjoy a real meal. The sauce is still better, in my opinion, when warmed up the second day.
Transcriber’s Notes:
Obvious punctuation errors repaired.
Á used frequently in place of the expected À for À LA. This is the case for the entire table of contents and a few of the recipes. It was retained as printed.
FINANCIÉRE was used twice and FINANCIÈRE once.
Page xi, “achitecture” changed to “architecture” (architecture of a gastronomic)
Page xv, “SUPREMÊ” changed to “SUPRÊME” (SUPRÊME OF CHICKEN)
Page xv, “A” changed to “Á” to match rest of usage in table of contents (CROUSTADE Á)
Page xxiii, “COMMADORE” changed to “COMMODORE” (Á LA COMMODORE)
Page xxiv, “EMINCE” changed to “ÉMINCE” (ÉMINCE OF CHICKEN)
Page xxv, “SAUTÈ” changed to “SAUTÉ” (VEAU SAUTÉ)
Page xxvi, “SAUTÈ” changed to “SAUTÉ” twice (EGGPLANT SAUTÉ) (MORELS SAUTÉ)
Page 100, the more usual “Boullabaise” has been printed as “Bouillebaisse” more than once. It was retained as printed.