Parboil twelve ounces of maccaroni and drain it well. Put one onion, a little parsley, and six anchovies all finely chopped up, into a frying-pan with butter, and fry for six or eight minutes; add this to the maccaroni with half a tumbler of white wine, one of fish soup (or water), and a pinch of white pepper, boil over a slow fire for twenty minutes, and serve at once sprinkled with grated Parmesan cheese.
Maccaroni ‘alla Semplice.’
Boil twelve ounces of maccaroni in salted boiling water, then drain well and put them on a hot dish. Pour four ounces of fresh melted butter over them and mix in gradually six ounces of grated Swiss cheese. Stir with two forks, and sprinkle grated Parmesan cheese thickly over before serving hot.
Maccaroni ‘alla Siciliana.’
Blanch (see p. [3]) and strain about three-quarters of a pound of fresh maccaroni and cut it into small pieces, then mince one pound of roast veal, four ounces of ham, slice four hard-boiled eggs, and mix with one and a half tablespoonfuls of finely chopped-up sweet herbs, add salt and pepper to taste. Butter a mould, and sprinkle it well with bread-crumbs, then line it with thin paste; put in alternate layers of maccaroni sprinkled with grated Parmesan cheese, and of force-meat, until the mould is full; add half a pint of good stock, cover with paste and bake in a slow oven for about forty minutes. Serve hot.
Maccaroni ‘Timbale alla Milanese.’
Take one pound of flour, one pound of butter, a quarter of an ounce of salt, and one wineglassful of water, and work the paste well; roll it out thin and cover carefully the inside of a timbale shape. If any air bubbles remain between the paste and the shape, prick them to let out the air. Cook three-quarters of a pound of maccaroni in salted boiling water, drain, and put it into a sauce-pan with some good gravy, two ounces of butter, a little grated nutmeg, and some grated Gruyère cheese; mix well, pour into the mould, and cover with a piece of paste which fits, passing some white of egg with a brush round the join. Bake in the oven for three-quarters of an hour, turn the timbale carefully out of the shape and serve. The timbale can be enriched by adding thin slices of hare, veal, or sweetbread, truffles and small mushrooms to the maccaroni.
Maccaroni ‘Timbale alla Napolitana.’
Boil half a pound of maccaroni as in ‘alla Crema.’ Prepare a timbale shape about seven inches in diameter and butter it. Arrange long maccaroni round and round the mould inside until it is covered, and then stand it in the ice-box until wanted. Put the remaining maccaroni into a sauce-pan with two ounces of good butter, tossing well for five minutes, then add a tablespoonful of salt and a little cayenne pepper, five tablespoonfuls of grated Gruyère cheese, and a quarter of a pint of Tomato sauce (see Sauces, p. [126]), and again toss all well together. Add some thin slices of truffles and boiled tongue, toss for two minutes, and take it off the fire to cool for a quarter of an hour. Then fill the mould with the maccaroni, taking great care not to disturb the inside coil of maccaroni. Put the mould into a large sauce-pan, filled to only half the height of the mould with water, and place it in a moderate oven to cook for one hour. When done turn the timbale carefully out of the mould on to a hot dish, pour a little hot Tomato sauce round it, and serve.