Nudles with Tomato Sauce à l'Allemande

Ingredients

• 2 whole eggs
• 2 ounces butter
• 2 fine-chopped onions
• 1 bay leaf
• 12 whole peppers
• 1 can of tomatoes
• 1 teaspoonful salt
• 0.5 teaspoonful pepper
• 1 tablespoonful sugar
• 0.5 tablespoonful cornstarch

Method

1. 1

   Prepare and boil nudles.

2. 2

   Cook butter, onions, bay leaf, and peppers for 5 minutes.

3. 3

   Add tomatoes, salt, pepper, and sugar; cook for 15 minutes.

4. 4

   Mix cornstarch with water, add to tomatoes, and cook a few minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 345. The excerpt below is the record exactly as published.

1 teaspoonful salt, and boil till tender ; then drain in a sieve. Butter 6 small timbale forms and line them with macaroni thus : Take a long piece of macaroni, lay one end in the center of the form, curl the macaroni round it to form a coil like a rope ; when the bottom is covered line the sides likewise. After lining all the forms in this way, fill them % full of chicken forcemeat, press it on sides and bottom so as to leave a hollow space in the center. Fill 1 spoonful of salpicon into each one, and cover with the same forcemeat ; 30 minutes before serving, set the timbales covered with buttered paper in a pan filled with boiling water up to half their height Place the pan in a medium- hot oven, and bake 25 minutes ; then remove. Have ready Ys pint of tomato sauce d, Tallemande, and mix it with 3 tablespoonfuls whipped cream ; pour the sauce on a hot dish ; unmold the timbales, and dress them over the sauce, then serve. Tomato and Spaghetti ft I'ltalienne.— Bake Ys pound Italian spaghetti into pieces, put it with two quarts boiling water over the fire, add Ys tablespoonf ul salt, and boil 25 to 30 minutes. Melt 1 ounce butter in a saucepan, add 1 fine-chopped onion, Yt fine-chopped green pepper without the seeds, cook 6 minutes ; add 618 MACARONI AND NUDLBS. Ys can of tomatoes, Yt capful fine-chopped mushrooms, 1 teaspoonfal salt, 1 teaspoonful sugar, Ya teaspoonf ul pepper, cook 20 minates. When the spaghetti is done, drain it in a colander, grate 4 ounces Parmesan cheese (or 4 ounces American cheese), put the spaghetti in alternate layers in a dish with the tomatoes and grated cheese. Place the dish a few minutes in the oven, and serve. (The cheese may be omitted if objected to.) Macaroni can be prepared in the same way. Spaghetti or Macaroni^ cooked Plain.— Place a saucepan with 2 quarts water over the fire, add Ys tablespoonful salt ; as soon as it boils, break Yt pound of spaghetti or macaroni into 3-inch lengths, put into the boiling water, and cook from 25 to 35 minutes, till tender. When done, drain in a sieve or colander, put into a hot dish, add 2 ounces butter in small pieces, mix it with 2 forks until the butter is melted ; add Ys cupful cream or milk or 1 tablespoon- ful unsweetened condensed milk ; then serve with roasted meat Spaghetti k I'Allemande. — Boil Y2 pound of Italian spaghetti in salted water as in the foregoing recipe. Place at the same time a saucepan with 2 ounces butter over the fire, add Ys cupful fine- chopped onions, cook 5 minutes without browning ; add 1 can of toma- toes, 1 teaspoonful salt, Yt even teaspoonful pepper, 1 tablespoonful sugar, cook 15 minutes ; press the tomatoes through a wire sieve, mix the yolks of 2 eggs with 1 tablespoonful cold water, add them to the tomatoes ; stir a few minutes over the fire without boiling (if handy, add Ys cupful whipped cream). Drain the spaghetti in a sieve, put it in a hot dish, in alternate layers with the tomatoes, then serve. Another way is to cover the top of dish with grated cheese, then bake a few minutes in a hot oven. NUDLES. Nndles« — Place Ys pii^t of fiour on a pastry board, make a hol- low in center, put in 2 well-beaten eggs, Ys teaspoonful of butter, a sprinkle of salt, 2 tablespoonf uls of water, work this with sufficient flour into a stiff paste until it does not stick to the hands, then di- MACARONI AND NUDLEa 619 Tide it into 8 eqnal parts, roll out each part as thin as paper, and let lie for 15 minutes ; then cat each part into long strips ly^ inch in width ; lay 4 strips on top of one another, and cut as fine as pos- sible ; shake the nudles apart and spread on the board to dry ; they are then ready for use, either for soup or other dishes mentioned in various recipes. If the nudles are not all used at once they may, when thoroughly dry, be put away in a box, where they will keep for several weeks. Another way is to take 4 yolks and no water in place of whole eggs, otherwise prepare in the same way. NudleSy Boiled^ dressed with Pork and Onions.— Prepare some nudles from 2 whole eggs as directed, cut Ya inch wide. Sprinkle the nudles in a saucepan of boiling water, add 1 table- spoonful salt, and cook 12 minutes ; then drain, and put in a hot dish. Fry 4 ounces fine-cut larding pork to a straw-color, add y^ cupful fine-cut onions, and cook 5 minutes without browning ; pour it over the nudles, and serve. Nndles with Tomato Sance h I'Allemande.— Prepare and boil the nudles of 2 whole eggs as directed. Place a saucepan with 2 ounces butter over the fire, add 2 fine-chopped onions, 1 bay leaf, and 12 whole peppers, cook 5 minutes without browning ; add 1 can of tomatoes, 1 teaspoonf ul salt, y^ teaspoonful pepper, 1 table- spoonful sugar, cook 15 minutes ; mix y, tablespoonful cornstarch

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