National viands à la mode

Break up half a pound of macaroni ; boil it in salt water and drain off the water on a hair sieve. Chop finely half a pound of ham, grate a quarter of a pound of Parmesan cheese, and mix up together as quickly as possible in a basin ; add one pint of sour cream. Line a buttered and floured tin with puff paste the thickness of the back of a knife, pressing it evenly into the shape, leaving at the top about an inch hanging over. Brush over the inside with beaten egg, fill in with the macaroni mixture, and cover with another piece of pastry. Roll the piece hanging over on to the tin. Make a slit in the middle of the crust with a knife and brush it over with egg, and let it bake slowly one hour, then turn out and serve. Puree of Almonds Mandelbrei Stir together in a pint of milk half a pound of sugar, ten ounces of potato flour with eighty finely powdered almonds, among which should be sixteen bitter ones. Boil to a thick pulp, constantly stirring till bubbles appear ; then beat twelve eggs to a froth and add over the fire to the mixture and let it simmer. Then damp a china mould and pour in the mixture, and when cold turn out with vanilla sauce. Mandel-Kranze Take half a pound of butter and half a pound of flour, and warm them ; whilst mixing have ready an ounce of yeast dissolved and one-eighth of a pint of milk, with some castor sugar. Make a hole in the middle of the flour, put in the milk and the yolk of an egg, and work this together till it forms a soft paste, but not clinging to the hand. Tear off small pieces, twist them into rings, brush them with well-beaten white of egg, cover them freely with a mixture of almonds (a quarter of a pound) coarsely chopped, cinnamon, and sugar. Put them on a buttered tin, bake slowly till they have risen, then quickly with increased heat and well-closed oven till dark and yellow. Mandel-Meerrettig Horse Radish Sauce with Almonds Scrape a thick stick of horse radish and grate it fine ; grate also six ounces of skinned almonds ; mix in a tablespoonful of flour, and add cream to make it of a proper consistency, and a piece of butter the size of an egg. Stir all over the fire till it thickens. Rahmschnee mit Erdbeeren und gestürzter Creme Fromage Bavarois aux Fraises Pass two pints of very ripe strawberries through a fine hair sieve, sweeten with half a pound of castor sugar and mix in three ounces of dissolved gelatine and three tablespoonfuls of sherry. When cool mix in with it two pints of whipped cream. Sardellenbutter Anchovy Butter. Beurre d'Anchois Wash and bone eight ounces of anchovies, lay them on a cloth to dry, pound them up very finely ; mix in twelve ounces of butter during the pounding ; pass through a hair sieve and keep in a cool place. Sauce Rahmsame Sauce a la Creme Aigre Cut into small pieces six ounces of fresh butter and mix in four yolks of eggs and a tablespoonful of fine flour ; stir in some cold water ; place on the fire, stirring in equal quantities of sour cream and stock to a smooth sauce ; season with salt and nutmeg and pass through a fine sieve.