Mme. Varesi.
SCALLOPED MEAT
Piatto di Carne Avanzata
- Any left over meat
- Onions
- Tomatoes, fresh or canned
- Flour
- Butter or butter substitute
- Sifted bread crumbs
- Salt
- Pepper
Into the bottom of a baking dish put a layer of thinly sliced onion, salt, pepper, a sprinkling of flour and a few dots of butter, then a layer of the cooked meat sliced very thin, another layer of onion and seasoning, and then one of meat, moistening it occasionally with a tablespoon of soup stock or hot water in which a bouillon cube has been dissolved. Repeat this until the dish is nearly full. Last put in a layer of raw tomatoes (canned tomatoes may be made to serve the purpose) and cover the top with bread crumbs, salt, pepper and bits of butter. Bake in the oven for one-half hour.
Signorina Irene Merlani.
MEAT SOUFFLÉ
Flam di Carne Avanzata
- 1 cup cold boiled or roast meat chopped fine
- 1 oz. butter
- 1 tablespoon flour
- Grated cheese, to taste
- 1 pint of milk
- 2 eggs
- Salt, pepper
Make the butter, flour and milk into a white sauce by melting the butter, cooking the flour in it until the mixture bubbles and begins to brown, then adding the milk and cooking until it is smooth. Let this cool. Brown the meat in a saucepan with a little fat or drippings, salt and pepper. Take it from the fire and add the white sauce and the eggs well beaten. Season with grated cheese, salt and pepper. Butter a mould and sprinkle it with bread crumbs, fill with the mixture and steam or bake as a custard for an hour. Serve with any good meat or tomato sauce.
Signorina Irene Merlani.