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Classic
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page 192
ITALIAN STYLE OF DRESSING TRUFFLES.
Ten truffles, a quarter of a pint of salad-oil, pepper and salt to taste, one
tablespoonful of minced parsley, a very little finely minced garlic, two blades
of pounded mace, one tablespoonful of lemon-juice.
After cleansing and brushing the truffles, cut them into thin slices, and put
them in a baking-dish, on a seasoning of oil or butter, pepper, salt, parsley,
garlic and mace, in the above proportion. Bake them for nearly an hour, and just
before serving, add the lemon juice and send them to table very hot.
TRUFFLES AU NATUREL.
Select some fine truffles; cleanse them, by washing them in several waters with
a brush, until not a particle of sand or grit remains on them; wrap each truffle
in buttered paper, and bake in a hot oven for quite an hour; take off the paper,
wipe the truffles, and serve them in a hot napkin.
Maccaroni.
MACCARONI a LA ITALIENNE.
Divide a quarter of a pound of maccaroni into four-inch pieces. Simmer fifteen
minutes in plenty of boiling water, salted. Drain. Put the maccaroni into a
sauce-pan and turn over it a strong soup stock, enough to prevent burning. Strew
over it an ounce of grated cheese; when the cheese is melted, dish. Put
alternate layers of maccaroni and cheese; then turn over the soup stock and bake
half an hour.
MACCARONI AND CHEESE.
Break half a pound of maccaroni into pieces an inch or two long; cook it in
boiling water enough to cover it well; put in a good teaspoonful of salt; let it
boil about twenty minutes. Drain it well, and then put a layer in the bottom of
a well-buttered pudding-dish, upon this some grated cheese, and small pieces of
butter, a bit of salt, then more maccaroni, and so on, filling the dish;
sprinkle the top layer with a thick layer of cracker-crumbs. Pour over the whole
a teacupful of cream or milk. Set it in the oven and bake half an hour. It
should be nicely browned on top. Serve in the same dish in which it was baked,
with a clean napkin pinned around it.
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