954. Macaroni à la Crême.
—Boil for three-quarters of an hour three-quarters of a pound of Italian macaroni in plenty of salted water, adding a small piece of butter (half an ounce), and an onion stuck with two cloves. Drain well, and put it back into a saucepan with a third of a pound of butter, a third of a pound of grated Swiss cheese, the same quantity of grated Parmesan cheese, a third of a pinch of nutmeg, and a pinch of pepper. Moisten with half a pint of white broth ([No. 99]) and four tablespoonfuls of cream. Cook all together for five minutes, stirring well, and when the macaroni becomes ropy, dish it up, and serve.
955. Macaroni au Gratin.
—After the macaroni is prepared as for [No. 954], place it in a baking-dish, sprinkle over it a little bread-crumbs and grated cheese; pour over it a little clarified butter, and place it in the baking oven for ten minutes, or until it assumes a golden color; then serve.
956. Macaroni à l’Italienne.
—Prepare three-quarters of a pound of sound Italian macaroni as for [No. 954]; place it in a saucepan with a gill of tomato sauce ([No. 205]), a gill of Madeira sauce ([No. 185]), and a quarter of a pound of grated Parmesan cheese; season with half a pinch of pepper and the third of a pinch of nutmeg; then let cook slowly for ten minutes, tossing frequently. Arrange on a hot dish, and serve with some grated cheese, separately.
957. Macaroni à la Napolitaine.
—Boil the macaroni in salt and water as for [No. 954]; drain, place it in a saucepan, and add half a pint of good Espagnole sauce ([No. 151]), half a pint of tomato sauce ([No. 205]), a quarter of a pound of grated cheese, two truffles, six mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut up in dice-shaped pieces. Cook together on a brisk stove for ten minutes, tossing them well meanwhile, and serve.
958. Macaroni à la Milanaise.
—Prepare exactly the same as for [No. 957], cutting the truffles, mushrooms, and beef-tongue julienne-shaped.