Practical household cookery

88. MACARONI SOUP (PALERMO). Put into a well buttered stewpan three slices of gammon , one pound of lean beef, the same quantity of knuckle, ono fowl, the same quantity of vegetables as if for a soup, and half a pint of good broth ; set the lot to simmer, and when nicely browned all around add three pints of boiling broth ; simmer for one hour and a half, then take the meat and vegetables out, skim, clarify, and strain the broth through a fine cloth, and put it back again into the stewpan by the side of the fire. Meantime cook one pound of macaroni as indicated, strain and cut it in pieces three inches long, put it into the broth, and boil slowly for a few minutes. Prepare and mix in another stewpan on the fire the yolks of four eggs whisked and passed through a sieve, with a gill of cream, half an ounce of grated cheese, one ounce of butter, salt and a little white pepper to taste. When the butter is melted and the lot well whisked together pour it over with the broth, give it a good stir so as to mix well the contents, and when near the boil pour into a souptureen, and serve with grated cheese on a plate apart. 84. MACARONI SOUP A LA REINE. Pound in a. mortar the breast of a chicken not too much cooked, mix it with a gill of supreme sauce (No. 188), pass it through a sieve, and keep it hot in a bain-marie. Meanwhile cook one pound of macaroni when drained, place it in a saut6-pan with two ounces of fresh butter, three or four spoonfuls of grated cheese, and as many of chicken gravy. Toss this up well in the saut^-pan, then add the hot purde of chicken to it, and toss again so as to mix the lot well together. When this is done and the compound made quite hot dress it up on a dish, and serve with one quart or three pints of boiling broth in a soup-tureen apart. 85. MACARONI SOUP (M0N6LAS). Cook and strain one pound of macaroni; put it in a saute-pan with two ounces of fresh butter divided in five or six parts, and placed in as well as over the macaroni ; move the saut^-pan over a slow fire, sprinkle half an ounce of grated cheese over it, then place in the centre the fleshy part of half a cooked fowl, properly boned and cut in small dice, also a few slices of truffles, two spoonfuls of foie-gras, a few mushrooms sliced fine and slightly seasoned with a veloute sauce (No. 153). When those are nicely warmed up turn it into a hot dish, and serve with three pints of boiling broth in a soup-tureen apart 86. MACARONI SOUP (CARDINALE). Prepare (after cooking) the tails of twenty-four or thirty crayfish ; put them apart with a little hot broth in a small stewpan by the side of the fire, to keep them hot. Pound the shells well and make a crayfish butter (No. 1 69) ; mix three spoonfuls of supreme sauce (No. 188) with two of purte of mushrooms. Cook and strain one poimd of macaroni, put it in a saut^-pan with the two ounces of crayfish butter just made; add two ounces of grated cheese, the purde of mushrooms and supreme sauce, mix well together by tossing it up whilst over the fire, and when properly warmed dish it up on a hot dish ; then strain the crayfish tails and place them nicely one by one over the macaroni as a decorative garnish, and serve with three pints of boiling broth in a soup-tureen apart 87. MACARONI SOUP (DOMINICAINE).