Roulade de Boeuf a la Napolitaine

Ingredients

• a pound of cold roast beef
• six ounces of finely-minced (cooked) ham or bacon
• a teaspoonful of finely-minced olives
• a few drops of tabasco
• a teaspoonful of minced parsley
• a dust of nutmeg
• four ounces of previously cooked macaroni
• the well-beaten yolks of two eggs

Method

1. 1

   Pass beef through a meat chopper.

2. 2

   Mix with minced ham, season, and add macaroni.

3. 3

   Add beaten yolks and whipped egg whites.

4. 4

   Roll in greased paper, place in a bag, and bake for 25 minutes at 300° Fahr.

5. 5

   Serve with the same sauce as in the previous recipe.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 137. The excerpt below is the record exactly as published.

a teaspoonful of minced parsley, a teaspoon half full of minced shallot, a little grated lemon peel, and a dust of nutmeg. Mix again. Add the well-beaten yolks and whites of two eggs; shape into a roll, wrap up in a piece of clean well-greased Soyer paper, place in bag, and cook for twenty-five minutes in 300° Fahr, Take out of bag very carefully, unroll, dish upon a hot dish, and serve with Portugaise sauce. For the sauce, rub a pound of ripe tomatoes through a hair sieve. Place the pulp thus obtained in a clean enameled iron saucepan. Add to it pepper and salt to taste, a teaspoonful of sifted sugar, a dessertspoonful of vinegar, a teaspoonful of onion juice or else as much chopped garlic as will go on the point of a very small knife. Make very hot and allow it to re- duce — j>e., boil away a little — then use. Half a wineglassful of cooking port is an immense improvement to the above sauce ; so, too, is a bit of butter about the size of a walnut. Roulade de Boeuf a la Napolitaine. Take a pound of cold roast beef, free it from skin and fat, etc., and pass it through the meat chopper. Add to it six ounces of finely-minced (cooked) ham or bacon, fat and lean together. Season highly with pepper and salt. Add a tea- spoonful of finely-minced olives, a few drops of tabasco, a tea- spoonful of minced parsley, a little grated lemon peel and a dust of nutmeg. Mix all together; then add to it four ounces of previously cooked macaroni which has been cut into one inch lengths and tossed in a little butter. Mix again. Add the well-beaten yolks of two eggs

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