959. Spaghetti à la Napolitaine.
—Boil three-quarters of a pound of sound, fine spaghetti as for the macaroni in [No. 954]; drain,and put it back into a saucepan with half a pint of tomato sauce ([No. 205]), half a pint of Espagnole ([No. 151]), six mushrooms, two truffles, and a small piece of cooked, smoked, red beef-tongue, all cut up dice-shaped. Season with half a pinch of pepper and the third of a pinch of nutmeg, adding a quarter of a pound of grated Parmesan cheese. Cook for ten minutes, tossing well, and serve with a little cheese, separately.
960. Spaghetti à l’Italienne.
—Place the spaghetti in a saucepan as for [No. 959]; add a pint of tomato sauce ([No. 205]), and a quarter of a pound of grated Parmesan cheese; season with half a pinch of pepper and a third of a pinch of nutmeg, and cook for ten minutes, tossing well, and serving as in [No. 959].
961. Spaghetti au Gratin.
—Prepare three-quarters of a pound of boiled spaghetti as in [No. 959], place it in a saucepan, moistening with half a pint of Allemande sauce ([No. 210]), and half a pint of béchamel sauce ([No. 154]). Season with one pinch of pepper, and the third of a pinch of nutmeg, adding a quarter of a pound of grated cheese. Toss well, put it in a baking-dish, sprinkle the top with grated cheese and fresh bread-crumbs; pour over it a very little clarified butter, and place it in the oven. When of a fine golden color, after about fifteen minutes, take from the oven, and serve.
962. Boiled Green Corn.
—Pare off the outer leaves and silk of six young and tender ears of corn, and place them in a saucepan, covering them with water. Add half a cupful of milk, half an ounce of butter, and a handful of salt. Cook for twenty minutes, and serve on a folded napkin.
963. Corn Sauté à la Crême.
—Take six ears of cooked green corn, prepared as for [No. 962], drain, cut off the corn from the cobs with a sharp knife, being very careful that none of the cob adheres to the corn. Place it in a sautoire with a gill of hot béchamel sauce ([No. 154]), half a cupful of cream, and half an ounce of butter; season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Cook gently on the stove for five minutes, place in a hot dish, and serve.