Page:Mrs Beeton's Book of Household Management.djvu/1437

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1279
FARINACEOUS PREPARATIONS

2983.—MACARONI WITH BÉCHAMEL SAUCE. (Fr.—Macaroni à la Béchamel.)

Ingredients.—4 ozs. of macaroni, 1 oz. of grated cheese, 2 yolks of eggs, ½ a pint of Béchamel sauce (see Sauces, No. 177), ½ a gill of cream, salt and pepper.

Method.—Break the macaroni into short pieces, and boil them in salted water until tender. Make the sauce as directed, add the prepared macaroni, the cheese, and the cream and yolks of eggs, previously mixed together. Season to taste, stir and cook gently until the eggs thicken, but do not let the mixture boil. Serve on a hot dish with a little grated cheese scattered over the top.

Time.—About ½ an hour. Average Cost, 9d. or 10d. Sufficient for 5 persons. Seasonable at any time.

2984.—NOUILLE OR NOODLE PASTE. Also called Ribbon Macaroni. (Fr.Pâte à Nouilles.)

Ingredients.—1 lb. of flour, 1½ ozs. of butter, 3 yolks of eggs (or 2 small whole eggs), a little milk or water, salt.

Method.—Sieve the flour on to a pastry slab or into a basin, make a well in the centre and put in the butter, eggs and a good pinch of salt. Mix thoroughly, and add a little milk or water if necessary, but the paste should be rather stiff. Knead well for about 15 minutes, or until the paste is perfectly smooth and elastic, then use as required.

Time.—20 minutes. Average Cost, 6d. or 7d. Seasonable at any time.

2985.—NOUILLES AND EGGS. (Fr.Oeufs aux, Nouilles à la Carola.)

Ingredients.—½ a lb. of nouille paste No. 2984, 4 hard-boiled eggs, ½ a lb. of mushrooms, 2 or 3 tablespoonfuls of grated cheese, ¼ of a pint of white sauce (see Sauces), butter.

Method.—Prepare and cook the nouilles as directed in Nouilles au Gratin, and when well drained toss them over the fire in a little butter. Prepare the mushrooms, and cook them for 8 or 10 minutes in hot butter, cut the eggs into slices. Place a layer of nouilles in the bottom of a well-buttered fireproof dish, season with pepper and a little nutmeg, and sprinkle liberally with cheese. Cover with slices of egg, add seasoning, then another layer of nouilles, and finally the mushrooms. Spread the white sauce over the entire surface, sprinkle well with cheese, add a few small pieces of butter, and bake in a sharp oven for 10 or 15 minutes. Serve in the dish in which it was baked.

Time.—2 hours. Average Cost, 1s. 9d, to 2s. Sufficient for 6 or 7 persons. Seasonable at any time.