SIMPLE SAVOURY DISHES.
[66]. Macaroni Napolitaine.
Boil ½-lb. best quality macaroni (large) in plenty of water, strain and place on a dish; take a dessertspoonful of cornflour, mix thoroughly with a little milk, add milk to make half a pint, boil until it thickens, add half an ounce of grated cheese, a small knob of butter, and a few tablespoonfuls of tomato sauce or tomato conserve. The tomato sauce can be made by slicing 4 tomatoes and cooking them in a saucepan with a little batter and chopped onion. Pass through a strainer. Pour the sauce over the macaroni or serve in a sauce boat.
[67]. Macaroni à la Turque.
Boil ¼-lb. of macaroni until slightly tender, and add ½-lb. of grated breadcrumbs, 1 large onion (grated), 2 large tablespoons of parsley, some grated nutmeg, ½-pint milk, and 1 egg (beaten). Chop the macaroni and mix all well together and steam in a basin or in moulds for 1 or 1½ hours. Serve with thin white sauce or brown gravy (poured over the mould).
[68]. Macaroni Cutlets.
Boil ¼-lb. macaroni (Spaghetti) in water, not making it too tender; chop slightly, add 6-ozs. breadcrumbs, some chopped fried onions, a teaspoonful of lemon thyme, and parsley, a couple of tomatoes (fried in saucepan after onions), and 1 egg to bind. Mix, roll in flour, shape into cutlets, fry until crisp and brown. Serve with piquant or tomato sauce.
[69]. Savoury Macaroni.
Boil some macaroni for half an hour, drain well and add 1-oz. butter, 1 beaten egg, pepper and salt, 1 peeled and sliced tomato. Heat all thoroughly together and serve.