Cassell's Vegetarian Cookery/rice > 자유게시판

• 목록
• 답변
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

Nudel paste is, in reality, residence-made Italian paste, or, when minimize into threads, house-made vermicelli. Macaroni Nudels.-The word nudel is probably derived from French nouilles paste. Macaroni as an Ornament.-Macaroni is sometimes used to ornament the skin of puddings, either savoury or candy. If you haven't any white sauce add slightly cream or a little bit thickened milk with slightly butter dissolved in it; now sprinkle a bit chopped blanched parsley over the entire and ornament the dish with the eight half-yolks. Now you can ornament the surface by making it resemble a fluted mould of jelly. Make the outside of the rice completely clean with the back of a wood spoon. When the pudding is turned out the outside of the pudding has the looks of a honey-comb, and looks extraordinarily fairly. Suppose the pudding must be made in a small round mould or basin. When it is completed sufficient it ought to be poured into a basin or upon a plate, and served hot with sugar or treacle and milk or cream. Stir it and dredge in sufficient flour to make it thick, or nonetheless better, thicken it with a little bit white roux; now add some pepper and salt, a few quarter of a grated nutmeg, two or three spoonfuls of grated Parmesan cheese; add the reduce-up macaroni and stir the whole properly up over the fireplace together and fill the scollop shells with the mixture, and throw some grated cheese over the top.

When the macaroni is almost tender throw the exhausting-boiled eggs into chilly water for a minute, with a purpose to allow you to take off the shells without burning your fingers. Macaroni in Scollop Shells.-Take half a pound of macaroni, wash it, and throw it into boiling water. Macaroni and Tomatoes.-Take half a pound of macaroni; wash it and boil it until it is tender. Put right into a stew-pan a quarter of a pound of recent butter, the macaroni, twelve ounces of Parmesan and Gruyère cheese mixed, and a few quarter of a pint of some good sauce, white sauce. The macaroni and eggs should be flavoured with pepper and salt, and if potential pour slightly white sauce over the whole. Macaroni and Chestnuts.-Bake about twenty chestnuts till they're tender, after which peel them and pound them in a mortar, with just a little pepper and salt and butter, till they are a paste. Warm some butter, but do not oil it, and pour some of this heat butter excessive of the dish to moisten them; put the dish in the oven till it's sizzling by, then take it out and brown the highest shortly with a crimson-hot salamander.

Then scoop out the centre and put it back for a short time. One of the best ways of doing this is to chop a carrot in half and scoop out part of the inside with a cheese-scoop, so that the width of the half the place it's scooped is about the same as the two flat sides. N.B.-Very few kitchens possess a proper salamander, but when you make the kitchen shovel purple-scorching it is going to be found to reply the identical purpose. When you've got a box of cutters you can reduce this paste into all types of shapes in keeping with the form of the cutters, or you possibly can cut each skinny cake into items about the identical size, and then with a pointy dry knife minimize the paste into threads. Tagliatelli.-Take some flour and water, and with the addition of somewhat salt make a paste which will be rolled out fairly thin; reduce this into shapes of the breadth of half a finger. Rice and Tomato.-Take half-a-dozen ripe tomatoes, squeeze out the pips, and put them in a tin in the oven with slightly butter to bake; baste them often with somewhat butter. Within the meantime take half a dozen or more ripe tomatoes; minimize off the stalks, squeeze out the pips, and place them in a tin in the oven with somewhat butter to stop their sticking.

Wash and then boil a quarter of a pound of macaroni in slightly milk until it is kind of tender, then put into a nicely-buttered oval tin a layer of macaroni, and canopy this with a layer of bread-crumbs, blended with grated cheese, and add just a few little lumps of butter; then put one other layer of macaroni and another layer of bread-crumbs and cheese. Dip the rice-balls into this, and then cover them with the bread-crumbs. Now take two eggs, separate the yolk from the white of 1, beat up the whole egg and one white completely in a basin, but do no beat it to a froth; add the rice mixture to this, mix it once more very completely, after which roll it into balls about the scale of a small walnut, seasoning the mixture with adequate pepper and salt. Within the meantime beat the yellow arduous-boiled yolks to a yellow powder, prove the rice mixture, when thoroughly hot, into a vegetable dish, and put the yellow powder either in the centre or make a ring of the yellow powder spherical the edge of the rice, and serve a little bit pile of fried parsley in the middle. Cut the eggs in half, take out the half yellow yolk with out breaking it; cut the whites of the eggs into rings and mix these rings with the macaroni on the dish.