Macaroni h la Napolitaine

Ingredients

• the macaroni prepared as for No. 954
• half a pint of good Espagnole sauce
• half a pint of tomato sauce
• a quarter of a pound of grated cheese
• two truffles
• six mushrooms
• half an ounce of cooked, smoked beef-tongue

Method

1. 1

   Boil macaroni in salt and water as for No.

2. 2

   954; drain and place in a saucepan with Espagnole sauce, tomato sauce, cheese, truffles, mushrooms, and diced beef-tongue.

3. 3

   Cook for ten minutes, tossing well, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 240. The excerpt below is the record exactly as published.

the macaroni is prepared as for No. 954, place it in a baking-dish, sprinkle over it a little bread-crumbs and grated cheese ; pour over it a little clarified butter, and place it in the baking oven for ten minutes, or until it assumes a golden color; then serve. 956. Macaroni a 1'Italienne. — Prepare three-quarters of a pound of sound Italian macaroni as for No. 954 ; place it in a saucepan with a gill of tomato sauce (No. 205), a gill of Madeira sauce (No. 185), and a quarter of a pound of grated Parmesan cheese ; season with half a pinch of pep- per and the third of a pinch of nutmeg ; then let cook slowly for ten min- utes, tossing frequently. Arrange on a hot dish, and serve with some grated cheese, separately. 957. Macaroni h la NapolitaillO. — Boil the macaroni in salt and water as for No. 954 ; drain, place it in a saucepan, and add half a pint of good Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a quar- ter of a pound of grated cheese, two truffles, six mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut up in dice-shaped pieces. Cook together on a brisk stove for ten minutes, tossing them well mean- while, and serve. 958. Macaroni a la Milanaise. — Prepare exactly the same as for No. 957, cutting the truffles, mushrooms, and beef-tongue julienne-shaped. 959. Spaghetti a la Napolitaine. — Boil three-quarters of a pound of sound, fine spaghetti as for the macaroni in No. 954; drain, and put it back into a saucepan with half a pint of tomato sauce (No. 205), half a pint of Espagnole (No. 151), six mushrooms, two truffles, and a small piece of cooked, smoked, red beef-tongue, all cut up dice-shaped. Season with half a pinch of pepper and the third of a pinch of nutmeg, adding a quarter of a pound of grated Parmesan cheese. Cook for ten minutes, tossing well, and serve with a little cheese, separately. 960. Spaghetti a PItalienne.— Place the spaghetti in a saucepan as for No. 959 ; add a pint of tomato sauce (No. 205), and a quarter of a VEGETABLES. 299 pound of grated Parmesan cheese ; season with half a pinch of pepper and a third of a pinch of nutmeg, and cook for ten minutes, tossing well, and serving as in No. 959. 961. Spaghetti ail Gratin. — Prepare three-quarters of a pound of boiled spaghetti as in No. 959, place it in a saucepan, moistening with half a pint of Allemande sauce (No. 210), and half a pint of bechamel sauce (No. 154). Season with one pinch of pepper, and the third of a pinch of nut- meg, adding a quarter of a pound of grated cheese

Cook this with the app: pantry check, scaling, and the assistant.