Take the sweatbreads already cooked
and cold, and cut them in large dice.
Make the sauce for them in a deep
saucepan, lirst putting in half the butter,
a large teaspoonful of minced onion and
a very thin slice of ham✪ Ragout of Sweetbreads and Mushrooms, and when these
are cooked enough for flavor without
browning put in the flour and stir the
mixture over the fire until it begins to
color. Then add gradually the mush-
room liquor and a cupful of the liquor
the sweatbreads were boiled in, let it
boil up and become thick. Add a pinch
of cayenne. Next, melt the other piece
of butter in a frying-pan, put in the
mushrooms and the cup of sweetbreads
and shake, them about over the fire until
they begin to show color; take it off,
squeeze in the juice of the lemon and
strain in the thick sauce from the other
vessel.'ii* Dish them heaped up in the
center of a flat platter, or of small dishes
for individual ordeis, and place a border
of thin shapes of bread fried in lard
around the edge.
Cost of material — sweetbreads 30,
mushrooms 15, butter 4, seasonings and
croutons 4; 53c for 8 orders or G or 7c
per plate.
173— Macaroni and Cheese—Bechamel.
5 ounces Macaroni — J package.
2 ounces cheese — \ cup.
2 ounces butter.
1^ pmts milk, or water — 3 cups.
2 eggs. Salt.
Parsley and flour thickening✪ Macaroni and Cheese—Bechamel.
Boil the macaroni by itself first, throw-
ing it into water that is already boiling
and salted. Let it cook only 20 minutes.
Then drain it dry and put it into a pan
or baking dish holding about three pints.
Chop the cheese, not very fine, and
mix it with the macaroni likewise the
butter. Beat the two eggs and the pint
of water or milk together, pour them on
the macaroni and set in the oven to
bake. While it is getting hot boil a cup
of milk (the remaining half pint of the
recipe), and thicken it with a rounded
tablespoouful of flour mixed up with part
of it in a cup, add salt and a tablet^poon-
ful of chopped parsley, and when the
macaroni in the oven is set so that the
two cannot mix, pour this white cream
sauce on top of it, shut up the oven, and
let it bake a yellow brown. This makes
a very attractive dish, as the yellow
cheese and custard boils up in spots
among the white sauce and parsley.
Cost of material — macaroni 5, cheese
3, butter 4, milk 2, eggs 4, seasonings
1; 19c for 8 orders, 2^c per plate.
174— New Potatoes, Maitre d'Hotel.
AH articles that are a la maitre d'hote!
have an acid and some green in the sauce.
Take potatoes that are small and just out
of the ground and scrape them, keeping
them covered with cold water until time
to cook. Put them on in cold water.
COOKING FOR PROFIT,
57
with salt in it; boil with care, not to let
them break when done. Drain off ; put
in fresh hot water, little salt, lump of
butter, vinegar to make taste slightly,
chopped parsley, and when these have
boiled up. a spoonful of flour thicken-
ing. Shake about, without putting a
Bpoon in, until it thickens.
175— Summer Squash.
Page 61 · 2 recipe records on this page
Presented as published in 1886. 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
Take the sweetbreads already cooked and cold, and cut them in large dice.
Make the sauce for them in a deep saucepan, lirst putting in half the butter, a large teaspoonful of minced onion and a very thin slice of ham, and when these are cooked enough for flavor without browning put in the flour and stir the mixture over the fire until it begins to color. Then add gradually the mushroom liquor and a cupful of the liquor the sweatbreads were boiled in, let it boil up and become thick. Add a pinch of cayenne. Next, melt the other piece of butter in a frying-pan, put in the mushrooms and the cup of sweetbreads and shake, them about over the fire until they begin to show color; take it off, squeeze in the juice of the lemon and strain in the thick sauce from the other vessel. Dish them heaped up in the center of a flat platter, or of small dishes
for individual ordeis, and place a border of thin shapes of bread fried in lard around the edge.
Cost of material — sweetbreads 30, mushrooms 15, butter 4, seasonings and croutons 4; 53c for 8 orders or G or 7c per plate.
173— Macaroni and Cheese—Bechamel.
5 ounces Macaroni — J package.
2 ounces cheese — \ cup.
2 ounces butter.
1^ pmts milk, or water — 3 cups.
2 eggs. Salt.
Parsley and flour thickening.
Boil the macaroni by itself first, throwing it into water that is already boiling and salted. Let it cook only 20 minutes. Then drain it dry and put it into a pan or baking dish holding about three pints.
Chop the cheese, not very fine, and mix it with the macaroni likewise the butter. Beat the two eggs and the pint of water or milk together, pour them on the macaroni and set in the oven to bake. While it is getting hot boil a cup of milk (the remaining half pint of the recipe), and thicken it with a rounded tablespoonful of flour mixed up with part of it in a cup, add salt and a tablespoonful of chopped parsley, and when the macaroni in the oven is set so that the two cannot mix, pour this white cream sauce on top of it, shut up the oven, and let it bake a yellow brown. This makes a very attractive dish, as the yellow cheese and custard boils up in spots among the white sauce and parsley.
Cost of material — macaroni 5, cheese 3, butter 4, milk 2, eggs 4, seasonings 1; 19c for 8 orders, 2^c per plate.
174— New Potatoes, Maitre d'Hotel.
AH articles that are a la maitre d'hote! have an acid and some green in the sauce. Take potatoes that are small and just out of the ground and scrape them, keeping them covered with cold water until time to cook. Put them on in cold water.
with salt in it; boil with care, not to let them break when done. Drain off ; put in fresh hot water, little salt, lump of butter, vinegar to make taste slightly, chopped parsley, and when these have boiled up. a spoonful of flour thickening. Shake about, without putting a spoon in, until it thickens.
175— Summer Squash.
Records on this page
Ragout of Sweetbreads and MushroomsMacaroni and Cheese—Bechamel