Spaghetti a la Boieldieu

Ingredients

• 1 pound of spaghetti
• 4 ounces of butter
• the same quantity of grated Parmesan cheese
• 1 pint of Tomatto sauce
• 2 tablespoonfuls of beef extract
• 12 heads of mushrooms
• 2 ounces of butter
• season well with salt
• season well with paprika

Method

1. 1

   Boil spaghetti in salted water, drain, and return to saucepan.

2. 2

   Add butter and Parmesan gradually.

3. 3

   For garnishing, reduce tomato sauce, add beef extract, mushrooms, and sautéed veal kidney.

4. 4

   Combine and season.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 27. The excerpt below is the record exactly as published.

Spaghetti a la Boieldieu — Spaghetti, Boieldieu Style. Boil I pound of spaghetti in salted water. When cooked, drain and put back in the saucepan and add 4 ounces of butter and the same quantity of grated Par- mesan cheese (in small parts at a time). When serving, make a hollow in the center and fill with the following garnishing : Reduce i pint of Tomatto sauce to good consistency and add 2 tablespoonfuls of beef extract and 12 heads of mushrooms (cut in slices). Remove the skin of a veal kidney, slice very fine, saute in butter over a brisk fire, drain and add to the sauce with 2 ounces of but- ter. Season well with salt and paprika. Spaghetti a la Royale — Spaghetti, Royal Fashion. Cook the spaghetti and finish with butter and grated Parmesan cheese. Garnish the center with fresh mushrooms and truffles (sliced, sauted in butter and stewed in Ma- deira sauce). Croquettes de Spaghetti — Spaghetti Croquettes. Break some spaghetti into J^-inch pieces; cook in boiling, lightly salted water; drain and toss in butter, 71 add a little Bechamel sauce, season with salt and jp^ per, add scMne grated Parmesan cheese and put away to ^t cold. Shape into croquettes, breadcrumb ^em and fry in hot lard. Serve on a napkin, with Tomato sauce sep- arate. Croquettes de Spaghetti a la Milanaise — ^Spa- OHBTTi Croquettes, Milan Fashion. Prepare as explained in the preceding receipt, but, instead of Bechamel, use Tomato sauce reduced with veal gravy, and add a garnishing of shredded mush- robms, truffles and ham or smoked beef tongue. Petits Souffles aux Epinards — Small Spinach Souffles. Reduce to good consistency i pint of Bechamel, add 2 gills of plain boiled spinach (pressed in the hands, to free it as much as possible from all moisture and then rubbed through a fine sieve) ; heat well, season with salt, pepper and grated nutmeg and bind with 4 tgg yolks. Beat 6 egg whites to a stiff froth and blend with the spinach preparation. Fill into entree cases and bake in a mild oven for 12 to 15 minutes. Petits Souffles aux Epinards et Jambon — Small Spinach and Ham Souffles. Proceed as in the foregoing receipt, adding some finely chopped ham. Petits Souffles de Celeri — Small Celery Souffles. Cut up (fine) some outside stalks of celery and put to stew with a piece of butter and some white stock. When cooked rub through a fine sieve. To I pint of this puree of celery add i pint of Be- chamel and reduce to good consistency, bind with 4 egg yolks and finish as explained for Small Spinach SouMSs. Mousse de Chouxfleur a la du Barry — Mousse of Cauliflower, du Barry Style. Cook a head of cauliflower (weighing about I 72 pound) in salted water and allow to get cpid; ^then jprftss in a n^pkui .(to fr^e ^firpm ,wnt^r), an^ rub througb a .hair .sieve. Reduce to good consistency 3 gills of Bechamel sauce and add the puree of cauliflower and 2 ounces of butter

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