Roulade de Bceuf a la Napolitaine

Ingredients

• a pound of cold roast beef
• 6 oz. of finely minced (cooked) ham or bacon
• a teaspoonful of finely minced olives
• a teaspoonful of minced parsley
• a few drops of tabasco
• a little grated lemon peel
• a dust of nutmeg
• 4 oz. of previously cooked macaroni
• the well-beaten yolks of two eggs
• the whites whipped to a stiff froth

Method

1. 1

   Pass the beef through a mincing machine.

2. 2

   Mix with ham, seasonings, and macaroni.

3. 3

   Add beaten yolks and whipped whites.

4. 4

   Roll in greased paper, place in a bag, and bake for 25 minutes.

5. 5

   Serve with sauce.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 26. The excerpt below is the record exactly as published.

Roulade de Bceuf a la Napolitaine. — Take a pound of cold roast beef, free it from skin and fat, etc., and pass it through the mincing machine. Add to it 6 oz. of finely minced (cooked) ham or bacon, fat and lean together. Season highly with pepper and salt. Add a teaspoonful of finely minced olives, a few drops of tabasco, a teaspoonful of minced parsley, a little grated lemon peel, and a dust of nutmeg. Mix all together ; then add to it 4 oz. of previously cooked macaroni which has been cut into 1 in. lengths and tossed in a little butter. Mix again. Add the well- beaten yolks of two eggs, and finally the whites whipped to a stiff froth

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