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Classic
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page 261
39. Macaroni with Parmesan Cheese. Take 1/2 pound of macaroni, 2 ounces of
butter, 2 ounces of grated cheese, cook the macaroni in boiling water until
done, pour on a colander, put the macaroni, butter and cheese into a mould in
alternate layers, and bake in a hot oven to a golden brown color. Then turn onto
a plate and serve with roasts, spare ribs, forcemeat balls, etc. Also served
with sourkrout.
40. Macaroni with Sauce, (Hamburg Style). Boil 1/2 pound of macaroni in salted
water until done and then make the following sauce: Take nearly 1 quart of milk
with 2 ounces of flour and 1 heaping tablespoonful of butter, put it on the
stove and stir until it is thick, stir with it the yolks of 4 eggs, salt, pepper
and 1 ounce of grated Parmesan cheese and mix the macaroni well together with
the sauce. Fill into a pan and bake for 1/2 hour.
41. Macaroni, Potatoes and Roast. Take a fillet of beef for this dish. It can be
roasted in different ways--either like a rabbit, or according to the English
method, frying about 8 minutes with plenty of strong rich gravy. In the meantime
boil macaroni in salted water, drain oil a colander, pour boiling water over
them and cook with some browned butter. Then fry some medium-sized potatoes
until done and of a dark yellow color. Slice the meat, put it into the pan in
its original shape with the macaroni around the meat, pour the sauce boiling hot
over all and then put the potatoes around the dish in the form of a wreath.
Serve hot.
Instead of taking potatoes , fried eggs mixed with minced ham may be used as a
garnish.
42. Macaroni with Kettle Roast. The macaroni are boiled in salted water and
mixed with 2 nnnces of grated cheese, 4 tablespoonfuls of strong bouillon, 4
tablespoonfuls of tomatoes, 2 truffles cut into small strips, 2 ounces of
butter, salt and pepper. Heat the macaroni in this and serve.
43. Ham Noodles. If you have no rice noodles, make a stiff dough of 2 whole and
the yolks of 2 eggs, as directed in Divison L, No. 24, and roll very thin. As
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