3733.—MACARONI "AL LATTE." (Fr.—Macaroni au Fromage.)
Ingredients.—¾ of a lb. of macaroni, 3½ ozs. of butter, ½ an oz. of flour, 1½ ozs. of grated Parmesan cheese, 1 oz. of grated Gruyère cheese, 1¼ pints of milk, breadcrumbs, salt and pepper.
Method.—Parboil the macaroni in salted water, then drain it well. Melt 2 ozs. of butter in a stewpan, stir and cook the flour for 3 or 4 minutes, add the milk, and stir until boiling. Season to taste, put in the Gruyère cheese and macaroni, cook gently until the milk is nearly absorbed, then stir in the grated Parmesan cheese and the remaining butter. Turn into a well-buttered baking-dish, cover lightly with breadcrumbs, add a few bits of butter, and bake in a moderate oven until nicely browned.
Time.—About 45 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 or 3 persons. Seasonable at any time.
3734.—MACARONI "ALLA NAPOLETANA."
Ingredients.—¾ of a lb. of macaroni, ¼ of a lb. of grated Parmesan cheese, ½ an oz. of tongue shredded, 6 mushrooms shredded, 2 truffles shredded, ½ a pint of tomato sauce, ½ a pint of white sauce (see Sauces, Nos. 282 and 222).
Method.—Boil the macaroni in salted water until tender, and drain it well. Place it in a stewpan with the white and tomato sauces, add the prepared cheese, truffles and mushrooms, shake over the fire for about 10 minutes, then serve.
Time.—About ½ an hour. Average Cost, 2s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.
3735.—PEAS "ALL' ANTICA." (Fr.—Pois aux Laitues.)
Ingredients.—1 quart of young shelled peas, 1 head of crisp lettuce, 4 ozs. of butter, 1 yolk of egg, ½ a pint of water, ¼ of a pint of cream or milk, castor sugar, salt.
Method.—Wash and tie up the lettuce, put it into a stewpan with the peas, butter, water and a little salt, cook from 15 to 20 minutes, or until the peas are tender, then remove the lettuce and keep it hot. Mix the yolk of egg and cream together, add the preparation to the contents of the stewpan, season to taste with salt and pepper, and put in a good pinch of sugar. Stir over the fire for 2 or 3 minutes, then pour over the lettuce, and serve.
Time.—About ½ an hour. Average Cost, 1s. 9d. to 2s. 6d, Sufficient for 5 or 6 persons. Seasonable, August to September.