The Dudley book of cookery and household recipes

ONE pound of spaghetti (small macaroni), ten ounces of butter, six ounces of Parmesan cheese, one pound of fresh tomatoes sauted in butter. Boil your macaroni in four gallons of water, in which you have dissolved some salt from sixteen to eighteen minutes. Once the macaroni is cooked be careful to drain it well, then add the butter, cheese, and sauted tomatoes, also a little beef stock, very much reduced, in which some mushrooms have been braised. Season it with salt and pepper, and serve it very hot, adding a little more butter if necessary. This can also be served omitting the tomatoes if preferred. RISOTTO A LA MILANESE Prepare some good veal stock for two persons, chop very finely a small onion, adding some fresh butter. Wash well three and a half ounces of Carolina rice, put into the veal broth and cook it for fifteen minutes. Take it off the fire and add a piece of butter the size of a walnut, two teaspoon sful of grated Parmesan cheese, season with salt and pepper and a very little nutmeg. Mix it all gently together. Butter a plate and put the rice into it, powder a little grated Parmesan over the top, replace in oven not too hot for about ten minutes to brown, and serve. RISOTTO A LTTALIENNE Another Recipe Place in a stewpan four ounces of best butter and half a pint of milk. Let this come to the boil, and while in ebulition add four ounces of fresh flour, which you keep stirring in for four or five minutes. Take it off the stove, and mix in one by one four eggs, then incorporate three potatoes which have been boiled and passed through a sieve, one ounce of scraped Parmesan or Gruyere cheese and pepper and salt. Of this paste make small quenelles and poach them for ten minutes in scalding water. Drain and serve them with sauce Italienne or beurre a Thuile. AN ITALIAN DISH TWO ounces of butter, two ounces of flour fried together. Then add a quarter of a pint of milk, the yolks of two eggs, and beat up the two whites of the eggs. Let all boil by steaming. Then pass it through a pipe, cutting it the required length. Put into a buttered dish with cheese sauce and a few brown bread crumbs on the top. ¥ CREPINETTES OF CHICKEN AND VEAL Take the meat and pass it through a mincingmachine twice. Season it and add a little chopped parsley and a tablespoonful of rich brown sauce. Mix well and wrap up in pigs’ cauls — like flat rissoles — dip in butter and bread crumbs. Place on a grill and cook. Serve the crepinettes on a silver grid, with a good brown or white sauce in a sauce-boat. CASSOLETTES RACHEL Take six or eight cassolettes of short crisp pastry, filling them with raw rice. When baked a light brown remove the rice. Line the pastry with light cream of chicken, washing a hollow in each, fill them with a cold mixture of chicken-tongue, mushroom, and truffle cut under and mixed in good creamy veloute sauce. Then place more cream of chicken over each cassolette to form a cap. Smooth them round with a knife and sprinkle a little grated tongue over the top of each. Place them in a saute pan to heat thoroughly and serve as an entree. $ GALANTINE