MACCARONI AND OTHER PASTES.
Maccaroni ‘alla Béchamel.’
Take three-quarters of a pound of blanched maccaroni (see p. [3]) and put it into a sauce-pan with three ounces of good fresh butter, tossing until the butter is thoroughly absorbed. Then add five or six tablespoonfuls of grated cheese, one spoonful of salt, a little pepper and grated nutmeg, and quarter of a pint of sauce ‘[alla Béchamel]’ (see Sauces, p. [119]). Toss well together, without stirring, and heat for five minutes. Place in a deep dish and serve up hot.
Maccaroni ‘alla Crema.’
Boil three-quarters pound of fresh maccaroni in plenty of salted water for three quarters of an hour, with an onion stuck with two cloves and half an ounce of butter. Drain it well (taking out the onion) and put it back in a sauce-pan with four ounces of butter, four ounces of grated Swiss cheese, and four of grated Parmesan cheese, a small pinch of nutmeg, and a pinch of pepper. Add half a pint of veal broth, and four or five tablespoonfuls of cream. Cook for five minutes, stirring well, and as soon as the maccaroni is ropy serve up hot.
Maccaroni ‘al Forno.’ No. 1.
Boil three-quarters of a pound of maccaroni as in above recipe. When drained, put it into a baking dish, sprinkle with bread-crumbs and grated Parmesan cheese, pour a little clarified fresh butter over it, and place it in the oven for ten minutes. When of a golden colour serve up at once.
Maccaroni ‘al Forno.’ No. 2.
Break some large maccaroni into pieces about four inches long, and stew it in consommé or veal broth until tender. Put a layer of maccaroni in a dish, and sprinkle with salt, pepper, and Gruyère cheese grated fine. Repeat the layers until the dish is full, then cover the top with a thick layer of the cheese, some finely grated bread-crumbs, and small bits of fresh butter. Bake long enough to brown the top, and serve at once.