|
Classic
Cook Books
< last page | next page >
page 41
them entirely, which would be better. Cut the giblets in small pieces and remove
the soft part of the onion.
When the macaroni have absorbed the sauce, season them with grated cheese,
pieces of butter, diamonds or squares of ham, a taste of nutmeg and some
truffles or dry mushrooms previously softened in water. Add finally the Bechamel
sauce and mix the whole.
Take a sufficiently large mold, butter it and line it with soft pastry. Put
everything in the mold, or timbale, cover it with the same pastry and put in the
oven. Take out of the mold and serve hot. Three quarters of a pound of macaroni
and two pigeons are enough for ten persons.
50
SALMI OF GAME
(Uccelli in salmi)
Roast the game completely, seasoning with salt and pepper. If the game be small
birds, leave them whole, if big cut them in four parts. Remove all the heads and
grind them together with some pieces of birds, or some whole little birds. Put
in a saucepan one tablespoonful of butter one half pound of bacon or ham cut
into dice, brown stock or broth, one tablespoonful each of chopped onion and
carrot, one tablespoonful each of salt, thyme and sage.
< last page | next page >
Classic
Cook Books
|
