(2962). Macaroni With Cream And Trufeles (Macaroni A La Creme Aux Truffes)

Alter 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 reduced, 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.

(2963). Macaroni With Game Puree (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). Macaroni Mezzani Grandi A La Cavallotti (Macaroni Mezzani Grandi A La Cavallotti)

Boil half a pound of this macaroni, which is a quarter of an inch in diameter. Chop up separately some cooked lean ham, some cooked cold chicken fillets and livers, mushrooms and truffles; place these ingredients in a saucepan with reduced gravy (No. 404) and finish with a few spoonfuls of tomato sauce (No. 549); keep this preparation in a bain-marie (Fig. 122). After the macaroni is cooked, drain and return it to the saucepan to mix in a gill of rich gravy; boil while stirring at times and when the gravy is all absorbed add two ounces of baiter divided in small pats, also two ounces of grated parmesan. Dress the macaroni in a vegetable dish and spread a part of the sauce over; strew with parmesan, pour a little hazel-nut butter (No. 567) over and serve very hot, with the remaining gravy in a sauce-boat.

(2965). Macaronnicelli A La Lucini (Macaronnicelli A La Lucini)

Boil a pound of macaronnicelli; drain and put it in a sautoir with half a pound of butter. Cut five peeled tomatoes crosswise in two; press them well and fry in butter over a brisk fire, keeping them very whole. Grate half a pound of Swiss and parmesan cheese, half of each. Chop up a medium onion, fry it in butter with four ounces of cooked lean ham and as much bacon, both cut in three-sixteenths inch squares; drain off the butter and replace it by espagnole sauce (No. 414) and meat gravy; let cook for fifteen minutes, then dress the macaronnicelli in a vegetable dish, alternating each layer with one of the grated cheese; cover the surface with the halved tomatoes and pour the sauce over the whole.