Replace the tops, place the tomatoes in a baking-dish, and cook gently until the eggs are set. Heat the white sauce, add the cooked spaghetti, cheese, salt and pepper to taste, and make thoroughly hot. Place the spaghetti in a hot dish, dish the tomatoes on the top, then serve.
Time.—About 20 minutes. Average Cost, 1s. 4d. Sufficient for 4 persons. Seasonable at any time.
3755.—TURBOT "ALL' ITALIANA." (Fr.—Turbot à l'Italienne.)
Ingredients.—1 medium-sized turbot, button mushrooms cooked and glazed, prawns, truffles, 1 pint of Allemande sauce (see Sauces, No. 174), 2 tablespoonfuls of purée of tomatoes, 1 teaspoonful of finely-chopped parsley, 1 dessertspoonful of lemon-juice, butter, salt and pepper.
Method.—Let the turbot lie for 1 hour in salt and water, then rub the white side with cut lemon, put it in a pan with seasoned water, and cook gently till done. Make the Allemande sauce as directed, add the tomato purée, parsley and lemon-juice, and stir in a few bits of butter just before serving. When ready, drain the fish well, serve garnished with mushrooms, prawns and slices of truffle, and hand the sauce separately.
Time.—From 35 to 45 minutes. Average Cost, 1s. 6d. per lb. Sufficient for 12 persons Seasonable at any time.
3756.—TURKEY "ALLA MILANESE." (Fr.—Dinde à la Milanaise.)
Ingredients.—1 turkey, ½ a lb. of sausages, ½ a pint of chestnuts boiled and peeled, 8 French prunes scalded, halved and the stones removed, 4 pears pared and quartered, 1 glass of white wine, slices of bacon, butter, pepper and salt.
Method.—Parboil the sausages, and when cool remove the skins and cut into slices. Heat from 1½ to 2 ozs. of butter in a stewpan, put in the chestnuts, prunes and pears, and add the liver of the turkey, previously blanched and coarsely chopped. Fry gently for a few minutes, then drain well from the butter, add the wine, and stuff the breast of the turkey with this preparation. Cover the breast with slices of hot bacon, baste well with hot butter or fat, and cook in a moderate oven for about 2 hours, basting frequently.
Time.—To cook, from 1½ to 2 hours. Average Cost, Turkey, from 6s. 6d. Sufficient, a small turkey, 8 persons. Seasonable from September to February.
3757.—VENETIAN SOUP. (Brodetto Veneziano.)
This is a rich beef broth, mixed with beaten yolks of eggs, lemon-juice and served with thinly cut slices of French rolls, previously baked.
