No. 130. To blanch Maccaroni.
Have half a gallon of water in a stewpan in which put two ounces of butter and an ounce of salt; when boiling throw in a pound of maccaroni, which boil until tender, being careful that it is not too much done, the time of boiling depends principally upon the quality, the Genoa maccaroni taking the longest time, and the Neapolitan the shortest, which last if too much done will fall in purée.
No. 131. Croquettes de Pomme de Terre.
Roast twelve fine potatoes; when done, take out the interior, which form into a ball; when cold put them into a mortar with a piece of butter half the size of the ball; pound them well together, season with a little salt, pepper, chopped eschalots, chopped parsley, and grated nutmeg, mix them with the yolks of six and two whole eggs; then form them into croquettes about the size and shape of a large quenelle egg, and bread-crumb them twice over, and fry them to a light brown colour in a stewpan of hot lard, and serve as garniture where required.
No. 132. Glaze.
Make a good stock of veal or beef as directed for consommé (No. 134), put the first and second stocks together in a large stewpan, the clearer the stock the better; reduce it by boiling it fast, and when becoming rather thick pour it into a smaller stewpan, stir it over a sharp fire until it has reduced to a proper consistency; use it where required. It may be put by in a bladder and kept a long time. Veal at all times makes the best glaze, but any kind of meat, game, or poultry, will produce more or less.
POTAGES OR SOUPS.
No. 133. Clear light Broth, or first Stock.
Cut up sixteen pounds of the trimmings of veal, beef, lamb, or mutton, any kind of meat will do for this stock, as it is entirely used for filling up other stocks, but it is only necessary to be made when you have a dinner party; cut up the meat with the bones, rub a quarter of a pound of butter over the bottom of a large stewpan, into which put the meat, with six large onions, two carrots, two turnips, and two heads of celery; add a quart of water, then place the stewpan over a sharp fire, cover it, and let it remain until the bottom of the stewpan is covered with a light white glaze, stirring it occasionally to prevent its burning, then fill it up with seven gallons of cold water, when it boils place it at the corner, then add a good bunch of parsley, thyme, and bay-leaves; let it simmer three hours, keeping it well skimmed, pass it through a cloth and use it where required. I have here omitted salt, for this stock is only required to fill up others, which correctly describe their proportions of seasoning.