Petites Croustades of Spaghetti

Ingredients

• 1 pound spaghetti
• 1 tablespoonful salt
• 1 ounce butter
• 1 tablespoonful flour
• 1 cupful milk
• 1 ounce butter
• 1.5 ounces grated cheese

Method

1. 1

   Break spaghetti into pieces, cover with boiling water, add salt, and cook for 30 minutes.

2. 2

   Drain.

3. 3

   Melt butter, add flour, stir and cook for 2 minutes.

4. 4

   Add milk and salt, cook for 3 minutes.

5. 5

   Mix in spaghetti, butter, and cheese.

6. 6

   Spread in a buttered pan, cool, cut into rounds, roll in bread crumbs, dip in egg, and fry until golden.

7. 7

   Fill with crab, lobster, or oyster salpicon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

Petites Croustades of Spaghetti.— Break Yt pound spaghetti into pieces, place it in a saucepan, cover with boiling water, add Ys ttvblespoonful salt, and cook 30 minutes; then drain on a sieve. Molt Ys ounce butter in a saucepan, add Yt tablespoonful flour, stir 516 MACARONI AND NUDLEa 617 and cook 2 minutes ; add Y^ capful milk and a little salt, cook 3 minutes ; then add the spaghetti, 1 ounce butter, and ly^ ounce grated cheese ; mix all well together. Put the preparation 2 inches thick in a buttered pan, cover with buttered paper, and lay a light weigh tover it. When cold, turn the spaghetti out, cut out round pieces with a lYfinch-wide cutter, roll in freshly grated bread crumbs, dip into beaten egg, and cover with bread crumbs ; make an incision on top of each croustade with a smaller cutter, to form a cover ; then fry in deep hot fat to a fine golden color. When done remove with a skimmer to blotting paper, lift off the cover, take out the inside with a spoon, and fill with a crab, lobster, or oyster salpicon ; put on the cover, and serve in a napkin on a hot dish. Timbales of Macaroni. — Place 4 ounces macaroni unbroken in a saucepan, cover with boiling water, add 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

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