Wash and trim a cauliflower and boil it in fast-
boiling slightly salted water till tender. When
done, drain well and shape it neatly. Have ready
some white sauce (bechamel), well seasoned and
mixed with some grated cheese. Butter a gratin
dish and put on it a table-spoonful of this sauce.
Upon this place the cooked cauliflower (head up-
wards). Sauce over completely with white sauce,
besprinkle the surface with bread-crumbs and
grated cheese. Place a few tiny bits of butter✪ Cauliflower au Gratin here
and there on top and bake in a very hot oven for
about fifteen minutes, so as to brown it nicely.
IRouilles au ©ru»fcre.
Prep are
N 0 u i 1 1 e
paste, made
with 4 oz.
flour, \ oz.
butter, and.
1 egg. Roll out the paste as thinly as possible.
Cut the nouille paste rather finely, and sprinkle
into fast-boiling salted water, and cook for about
ten minutes ; drain, and reheat with an ounce of
butter. Add 1 gill of hot bechamel sauce with 1 oz.
of grated Gruyere cheese. Season with pepper and
nutmeg, and put in a gratin dish. Sprinkle over with
more grated cheese and a few brown bread-crumbs ;
pour over a little oiled butter on top. Bake a pale
brown in a hot oven or under a hot salamander
and serve hot.
8o
Casserole Cookery
/Ifcacaroni au 0ratm.
Blanch and cook in salted water hall a pound
macaroni or spaghetti ; when done, drain them in a
colander or sieve, and let cool. The macaroni may,
if liked, be cut into short pieces. Heat up an
ounce of butter in a stew-pan, put in the cooked
macaroni, season with salt and pepper to taste, also
a good pinch of Krona or paprika pepper, and
moisten with a gill of good white sauce. Mix
carefully, so as not to mash the macaroni, with an
ounce of grated cheese. Pile this neatly in a
buttered gratin dish, pour over a little more white
sauce if needed, then sprinkle over with grated
cheese and bread-crumbs, also a little oiled butter,
and bake in a sharp oven for ten minutes.
Italian flDacaront ||Me.
Cut half to three-quarters of a pound of cold
beef or mutton into thin slices, peel and slice thinly
half an onion, slice likewise three or four firm but
ripe tomatoes, and boil till tender quarter-pound
of macaroni cooked in slightly salted water. Cool
and drain the macaroni and cut it up rather small.
Line a buttered baking dish with macaroni and
range the meat, onion and tomato slices in layers
on the baking dish. Season withfsalt, pepper and
nutmeg, pour over a little sauce or^stock and cover
the top with macaroni. Sprinkle over some bread-
crumbs and grated cheese, then bake for about
thirty minutes in a hot oven.
Italian IRtsotto.
Wash in cold water half-pound of Patna or Caro-
lina rice, dry it well and put it in a casserole stew-
pan containing two ounces melted butter. Stir
this over the fire tor a few minutes with a half
Casserole Cookery
8i
small flnely minced onion ; the latter must not be
allowed to brown. Now add about half a pint of
stock and let reduce, then add half a pint of tomato
pulp, and more stock. Continue to cook whilst
stirring. Season with salt, pepper and a handful
of chopped pimientos. Lastly add about an ounce
of grated Parmesan cheese. Nearly all the
moisture must become absorbed by the time the
rice is cooked.
JEijgs en Cocotte.
Page 39 · 2 recipe records on this page
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Wash and trim a cauliflower and boil it in fast-
boiling slightly salted water till tender. When
done, drain well and shape it neatly. Have ready
some white sauce (bechamel), well seasoned and
mixed with some grated cheese. Butter a gratin
dish and put on it a table-spoonful of this sauce.
Upon this place the cooked cauliflower (head up-
wards). Sauce over completely with white sauce,
besprinkle the surface with bread-crumbs and
grated cheese. Place a few tiny bits of butter here
and there on top and bake in a very hot oven for
about fifteen minutes, so as to brown it nicely.
IRouilles au ©ru»fcre.
Prep are
N 0 u i 1 1 e
paste, made
with 4 oz.
flour, \ oz.
butter, and.
1 egg. Roll out the paste as thinly as possible.
Cut the nouille paste rather finely, and sprinkle
into fast-boiling salted water, and cook for about
ten minutes ; drain, and reheat with an ounce of
butter. Add 1 gill of hot bechamel sauce with 1 oz.
of grated Gruyere cheese. Season with pepper and
nutmeg, and put in a gratin dish. Sprinkle over with
more grated cheese and a few brown bread-crumbs ;
pour over a little oiled butter on top. Bake a pale
brown in a hot oven or under a hot salamander
and serve hot.
8o
Casserole Cookery
/Ifcacaroni au 0ratm.
Blanch and cook in salted water hall a pound
macaroni or spaghetti ; when done, drain them in a
colander or sieve, and let cool. The macaroni may,
if liked, be cut into short pieces. Heat up an
ounce of butter in a stew-pan, put in the cooked
macaroni, season with salt and pepper to taste, also
a good pinch of Krona or paprika pepper, and
moisten with a gill of good white sauce. Mix
carefully, so as not to mash the macaroni, with an
ounce of grated cheese. Pile this neatly in a
buttered gratin dish, pour over a little more white
sauce if needed, then sprinkle over with grated
cheese and bread-crumbs, also a little oiled butter,
and bake in a sharp oven for ten minutes.
Italian flDacaront ||Me.
Cut half to three-quarters of a pound of cold
beef or mutton into thin slices, peel and slice thinly
half an onion, slice likewise three or four firm but
ripe tomatoes, and boil till tender quarter-pound
of macaroni cooked in slightly salted water. Cool
and drain the macaroni and cut it up rather small.
Line a buttered baking dish with macaroni and
range the meat, onion and tomato slices in layers
on the baking dish. Season withfsalt, pepper and
nutmeg, pour over a little sauce or^stock and cover
the top with macaroni. Sprinkle over some bread-
crumbs and grated cheese, then bake for about
thirty minutes in a hot oven.
Italian IRtsotto.
Wash in cold water half-pound of Patna or Caro-
lina rice, dry it well and put it in a casserole stew-
pan containing two ounces melted butter. Stir
this over the fire tor a few minutes with a half
Casserole Cookery
8i
small flnely minced onion ; the latter must not be
allowed to brown. Now add about half a pint of
stock and let reduce, then add half a pint of tomato
pulp, and more stock. Continue to cook whilst
stirring. Season with salt, pepper and a handful
of chopped pimientos. Lastly add about an ounce
of grated Parmesan cheese. Nearly all the
moisture must become absorbed by the time the
rice is cooked.
JEijgs en Cocotte.