491. Spanish Omelette. Peel and chop fine
two cloves of garlic, which put in a frying-pan on the
fire with two tablespoonfuls of oil, let them color
slightly. Break in a bowl a dozen eggs, which beat
up with a fork, add four ounces of canned tomatoes
(from which you have drained as much moisture as
possible), a pinch of salt and pepper, and a table-
spoonful of chopped parsley ; add an ounce of butter
to your garlics and oil, beat all together, and add
your eggs with the above ingredients. Allow them
to remain a few seconds in the pan, fold the ome-
lette in two, and serve plain, or with a tomato sauce
(Art. 90) around it. You may also add to the ome-
lette a little green pepper and a few mushrooms cut
in slices.
1 64 FRENCH DISHES.
MACARONI.
492. Macaroni with Cream. Put a pound of
macaroni in a saucepan on the fire, with three quarts
of boiling water and half an ounce of salt. Boil it
about twelve minutes, or until very tender, then drain
it. Put four ounces of butter in a saucepan, with a
tablespoonful of flour, a pinch of salt, pepper, and
nutmeg. Mix all well together, then add two ounces
of grated Parmesan cheese and four ounces of Gru-
yere cheese. Moisten with a glass of milk and a glass
of cream; stir all together, boil for a moment, add
your macaroni, and serve.
493. Macaroni a l'ltalienne. Boil a pound of
macaroni as the foregoing, and drain it. Peel and
cut an onion in small pieces, which put into a sauce-
pan, with four ounces of butter. When very slightly
colored, add a teaspoonful of flour, a little salt,
pepper, nutmeg, and about four wineglasses of the
juice of tomatoes; boil gently ; add two ounces of
grated Parmesan cheese and the same of Gruyere
cheese. Mix all thoroughly together, add your
macaroni, and, when very hot, serve.
494. Macaroni a la Milanaise. Boil a pound
of macaroni as the foregoing. Put it in a saucepan,
with a pint of tomato sauce (Art. 90), two ounces of
Gruyere cheese, and the same of Parmesan, an ounce
of smoked tongue cut in thin strips, and the same of
ham also cut in strips, and the same of truffles and
mushrooms chopped fine. Mix all well together, and
serve very hot.
EGGS, MACARONI, SALADS, ETC. 165
495. Macaroni a la Napolitaine. Put two
pounds of a leg of veal, with an ounce of butter, in
a saucepan on the fire. When well colored on both
sides, moisten with a quart of consomme (Art. 1), and
boil gently about three hours, or until your consomme
is reduced two thirds, then strain it, and put it in a
saucepan, with a pint of tomato sauce, two ounces
of Parmesan and four ounces of Gruyere cheese,
grated, a pinch of salt, pepper, and nutmeg, and boil
gently. Boil a pound of macaroni in water, with a
little salt, add it to your sauce, simmer at the side of
the range for half an hour, and serve. The veal is
sometimes served on a dish, the macaroni on top.
496. Baked Macaroni. Prepare the macaroni
as for macaroni with cream (Art. 492), put it on a
dish and sprinkle some bread-crumbs on top, to
which add a few pieces of butter. Send to a mod-
erate oven, and, when colored a light brown, serve. ✪ Spanish Omelette
Page 75 · 6 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
491. Spanish Omelette. Peel and chop fine two cloves of garlic, which put in a frying-pan on the fire with two tablespoonfuls of oil, let them color slightly. Break in a bowl a dozen eggs, which beat up with a fork, add four ounces of canned tomatoes (from which you have drained as much moisture as possible), a pinch of salt and pepper, and a tablespoonful of chopped parsley ; add an ounce of butter to your garlics and oil, beat all together, and add your eggs with the above ingredients. Allow them to remain a few seconds in the pan, fold the omelette in two, and serve plain, or with a tomato sauce (Art. 90) around it. You may also add to the omelette a little green pepper and a few mushrooms cut in slices.
MACARONI.
492. Macaroni with Cream. Put a pound of macaroni in a saucepan on the fire, with three quarts of boiling water and half an ounce of salt. Boil it about twelve minutes, or until very tender, then drain it. Put four ounces of butter in a saucepan, with a tablespoonful of flour, a pinch of salt, pepper, and nutmeg. Mix all well together, then add two ounces of grated Parmesan cheese and four ounces of Gruyere cheese. Moisten with a glass of milk and a glass of cream; stir all together, boil for a moment, add your macaroni, and serve.
493. Macaroni a l'ltalienne. Boil a pound of macaroni as the foregoing, and drain it. Peel and cut an onion in small pieces, which put into a saucepan, with four ounces of butter. When very slightly colored, add a teaspoonful of flour, a little salt, pepper, nutmeg, and about four wineglasses of the juice of tomatoes; boil gently ; add two ounces of grated Parmesan cheese and the same of Gruyere cheese. Mix all thoroughly together, add your macaroni, and, when very hot, serve.
494. Macaroni a la Milanaise. Boil a pound of macaroni as the foregoing. Put it in a saucepan, with a pint of tomato sauce (Art. 90), two ounces of Gruyere cheese, and the same of Parmesan, an ounce of smoked tongue cut in thin strips, and the same of ham also cut in strips, and the same of truffles and mushrooms chopped fine. Mix all well together, and serve very hot.
495. Macaroni a la Napolitaine. Put two
pounds of a leg of veal, with an ounce of butter, in a saucepan on the fire. When well colored on both sides, moisten with a quart of consomme (Art. 1), and boil gently about three hours, or until your consomme is reduced two thirds, then strain it, and put it in a saucepan, with a pint of tomato sauce, two ounces of Parmesan and four ounces of Gruyere cheese, grated, a pinch of salt, pepper, and nutmeg, and boil gently. Boil a pound of macaroni in water, with a little salt, add it to your sauce, simmer at the side of the range for half an hour, and serve. The veal is sometimes served on a dish, the macaroni on top.
496. Baked Macaroni. Prepare the macaroni as for macaroni with cream (Art. 492), put it on a dish and sprinkle some bread-crumbs on top, to which add a few pieces of butter. Send to a moderate oven, and, when colored a light brown, serve.
Records on this page
Spanish OmeletteMacaroni with CreamBaked MacaroniMacaroni a l'ItalienneMacaroni a la MilanaiseMacaroni a la Napolitaine