With Macaroni à la Corinne.—Set two quarts of cold water on the fire, with an ounce of salt, and two ounces of butter; at the first boil, drop into it four ounces of macaroni; boil five minutes, and drain. Immediately drop the macaroni in boiling consommé, and boil gently till done. Drain it again and place a layer of it in the soup-dish, over the macaroni; place a thin layer of Parmesan cheese grated; then a layer of macédoine of vegetables; then again, a layer of macaroni, one of cheese, etc.; pour consommé to taste on the whole, and serve warm.
With Macaroni à la Médici (also called à la Napolitaine).—Proceed as for macaroni à la Corinne in every particular, with the exception that you put also in the soup-dish a layer of quenelles of chicken over that of macédoine of vegetables, and serve in the same way.
The quenelles are boiled till done, in broth in which you put a few sprigs of mignonette.
Another.—Add to the above about a gill of thick tomato-sauce, just before pouring the consommé over the macaroni, etc.
Macaroni à la Romulus.—Prepare eight ounces of macaroni as directed for macaroni à la Corinne; place a layer of it in the soup-dish; then over it a layer of quenelles of chicken; over the quenelles, a thin layer of grated Parmesan cheese; then a layer of thin slices of salt beef tongue, boiled and skimmed; over the latter a layer of sweetbreads boiled in broth and cut in thin slices also; and lastly a layer of thin slices of boiled flounders. Several layers of each of the above may be placed in the soup dish, in the same order; then boiling consommé is poured over the whole; the dish is covered, put in a warm place for ten minutes, and served.
Although this dish is a regular potage, and served as such, still many Italians make a meal of it.
With Macaroni à La Rossini.—Proceed as for macaroni à la Corinne above, with two exceptions: first, that you add a layer of quenelles of partridge; and second, that you use consommé of partridge.
With Macaroni à la St. Pierre.—Proceed also as for potage macaroni à la Corinne as far as placing a layer of macaroni in the soup-dish; then put over it a layer of boiled soft roe of fish; over which put a thin layer of grated Parmesan cheese; then a layer of quenelles of fish; another layer of macaroni; over it, a layer of boiled thin slices of salmon; macaroni again, etc. Pour boiling consommé over the whole, and serve.
Although bearing the name of Saint Pierre (St. Peter), the above dish has not been devised by the saint; but, like all the above, save that à la Corinne, it has been invented by monks.
With Nouilles.—Set broth on the fire in a saucepan, and at the first boiling take the nouilles from the water with a skimmer and put in the broth, stir occasionally and boil gently till done. The proportions are according to taste. The more broth used for a certain quantity of nouilles the thinner the soup will be, and vice versa. Salt to taste, and serve.