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Classic
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page 193
TIMBALE OF MACCARONI
Break in very short lengths small maccaroni (vermicelli, spaghetti, tagliarini).
Let it be rather overdone; dress it with butter and grated cheese; then work
into it one or two eggs, according to quantity. Butter and bread-crumb a plain
mold, and when the maccaroni is nearly cold fill the mold with it, pressing it
well done and leaving a hollow in the centre, into which place a well-flavored
mince of meat, poultry or game; then fill up the mold with more maccaroni,
pressed well down. Bake in a moderately heated oven, turn out and serve.
MACCARONI a LA CRêME.
Boil one-quarter of a pound of maccaroni in plenty of hot water, salted, until
tender; put half a pint of milk in a double boiler, and when it boils stir into
it a mixture of two tablespoonfuls of butter and one of flour. Add two
tablespoonfuls of cream, a little white and cayenne pepper; salt to taste, and
from one-quarter to one-half a pound of grated cheese according to taste. Drain
and dish the maccaroni; pour the boiling sauce over it, and serve immediately.
MACCARONI AND TOMATO SAUCE.
Divide half a pound of maccaroni into four-inch pieces, put it into boiling
salted water enough to cover it; boil from fifteen to twenty minutes; then
drain; arrange it neatly on a hot dish, and pour tomato sauce over it, and serve
immediately while hot. See "Sauces" for tomato sauce.
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