[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.