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Classic
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page 204
or any other base, must be put into a small dish; then make rows round it wide
at bottom, and growing smaller towards the top; choosing such of the ingredients
for each row as will most vary the colours. At the top a little sprig of curled
parsley may be stuck in; or, without any thing on the dish, the salmagundy may
be laid in rows, or put into the half-whites of eggs, which may be made to stand
upright by cutting off a little bit at the round end. In the latter case, each
half egg has but one ingredient. Curled butter and parsley may be put as garnish
between.
Macaroni as usually served.
Boil it in milk, or a weak veal broth, pretty well flavoured with salt. When
tender, put it into a dish without the liquor, and among it put some bits of
butter and grated cheese, and over the top grate more, and a little more butter.
Set the dish into a Dutch oven a quarter of an hour, but do not let the top
become hard.
Another way.--Wash it well, and simmer in half milk, and half broth of veal or
mutton, till it is tender. To a spoonful of this liquor, put the yolk of an egg
beaten in a spoonful of cream; just make it hot to thicken, but not boil; put it
over the macaroni, and then grate fine old cheese all over, and bits of butter.
Brown with the salamander.
Another.--Wash the macaroni, then simmer it in a little broth, with a little
pounded mace and salt. When quite tender, take it out of the liquor, lay it in a
dish, grate a good deal of cheese over, then cover that with bread grated fine.
Warm some butter without oiling, and pour it from a boat through a little
earthen colander all over the crumbs, then put the dish in a Dutch oven, to
roast the cheese, and brown the bread of a fine colour. The bread, should be in
separated crumbs, and, look light.
Omlet.
Make a batter of eggs and milk, and a very little flour; put to it chopped
parsley, green onions, or chives, (the latter is best), or a very small quantity
of shalot, a little
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