The Epicurean a Complete Treatise of Analytical And Practical Studies On the Cu
The Epicurean a Complete Treatise of Analytical And Practical Studies On the Cu
Charles Ranhofer
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(2962). MACARONI WITH CREAM AND TRUFPLES (Macaroni a la Creme aux Truffes). After cooking and blanching the macaroni the same as for the Parisian, drain and lay it in a saucepan to season with salt and nutmeg; add a pint of cream and let simmer until this is re- duced, then transfer it to a vegetable dish in layers, alternating each one with grated parmesan and some finely shredded truffles, finishing with the chopped truffles. Pour over melted butter and serve. FARINACEOUS. 867 (2963). MACARON...I WITH GAME PTJEEE (Macaroni a la Puree de Gibier). Pound the meats of a cooked partridge, free of skin or bones; add to it six ounces of butter and six gills of meat gravy, prepared the same as in No. 2960. Blanch the macaroni for twelve minutes, drain and dress it in layers macaroni, grated parmesan and game puree. Serve separately a half -glaze sauce (No. 413) with essence of game (No. 389). (2964). MACAKONI MEZZANI GEANDI A LA CAVALLOTTI (Macaroni Mezzani Grandi a la Oavallotti). Boil half a pound of this macaroni, which is a quarter of an inch in diameter.
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