The encyclopaedia of practical cookery

it from the fire and strain off the water. Chop very finely all the white meat of a fowl and three or four slices of ham, and season to taste with white pepper, salt, and grated Parmesan cheese. Beat well the yolks of three eggs and the white of one separately. Mix the minced fowl and ham into the beaten yolks, stir in j pint of cream, then beat in lightly the frothed white of egg, and carefully mix in the Macaroni. Butter a mould, put the mixture into it, cover it closely, and steam for an hour. Turn out on to a hot dish, pour some good gravy over, and serve hot. Stuffed Macaroni. — Partially boil half a calf's sweetbread, and cut it into small pieces ; chop an equal quantity of cold breast of fowl, and moisten half the quantity of breadcrumbs with milk. Put all the ingredients in a mortar and pound Avell, mixing with them about 2oz. of grated Parmesan cheese, a moderate quantity of minced parsley, and salt, pepper, and pow dered spices to taste : moistening the whole with beaten eggs. Procure some of the largest pipe Macaroni, break it into pieces about 2in. long, and boil them in salted water. When the Macaroni is tender, drain carefully, and stuff it with the above mixture ; the Macaroni must not be too much done, or it Avill break, Avhen stuffed. Lay the pieces in a tin baking-dish, moisten with plenty of rich veal gravy, strew grated Parmesan cheese over the top, and cover with a sheet of well-oiled paper. Bake it for twenty minutes in a moderate oven ; and serve while very hot in the same dish. MACARONIED BEEF. — See Beef. MACAROONS (Fr. Macarons ; Ger. Makaronen ; Ital. Maccheroni ; Sp. Almendiados). — The striking resemblance that Macaroon bears to Macaroni pronounces it to be of the same origin ( see Macaroni). According to Spanish ideas, these Macaroons ( Almendiados ) should be made principally of almonds ; but, although almonds may, and probably did form the chief ingredient of the original Macaroons, experience has taught confectioners to use other kernels for flavouring, with excellent effect, as will be seen by the following receipts : Macaroons made with Almonds. — (1) Blanch and pound quite smooth 1/2 lb. of sweet and 1/2 lb. of bitter almonds, adding a very little white of egg to prevent them oiling; then if they can be allowed to stand all night, so much the better. Beat the whites of three eggs to a stiff froth, adding gradually, and in very small quantities, 3 heaped table-spoonfuls of poAvdered sugar ; continue beating Avell, and stir in by degrees 1 teaspoonful of mixed mace, nutmeg, and cinnamon finely powdered, and 1 teaspoonful of rose-water ; then add also by degrees the pounded almonds. The mixture should be of the consistency of soft dough— if too thick it Avill be heavy, and if too thin the cakes will run out of shape in the baking ; if it is not thick enough, pound a feA\- more almonds and stir them in. Butter a tin baking-sheet, flour the palm of the hand, take up lumps of the dough with a knife, and with the floured hand work them into round balls ; lay them on the buttered tin about 2in. apart, put into a moderate oven, and bake them a pale brown (eight or ten minutes’ baking should be sufficient). Have the oven hotter at the top than at the Fig. 1113. Macaroon aiade avith Almonds.