Page:Mrs Beeton's Book of Household Management.djvu/1438

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Ingredients.—For the paste: ½ a lb. of flour, ½ an oz. of butter, 3 yolks of eggs. White sauce, grated cheese, butter, breadcrumbs.

Method.—Prepare the paste as directed in Recipe No. 2984, and let it stand for at least 1 hour. When ready for use, roll out the paste as thinly as possible, cut it into long strips, 2 or 3 inches wide, place them on the top of each other, and cut them into filaments not more than ⅛ of an inch wide. Shake them well in a little flour to separate and slightly coat them, put them into rapidly boiling salted water, boil for 10 minutes, drain well, and let them cool. Spread 1 or 2 tablespoonfuls of white sauce on the bottom of a gratin-dish or baking-dish, which may be sent to table, cover with a layer of nouilles, sprinkle thickly with grated cheese, add a few drops of liquid butter, and a little seasoning. Repeat until the nouilles are used, cover the last layer thickly with white sauce, sprinkle with breadcrumbs, and add a few bits of butter. Bake in a quick oven for about 10 minutes, then serve.

Time.—1¾ hours. Average Cost, 10d. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—4 ozs. of Patna rice, 1¼ pints of stock (about), ¼ of a pint of picked shrimps, 1½ ozs. of butter, 1 tablespoonful of grated Parmesan cheese, 1 teaspoonful of curry-paste, 1 medium-sized Spanish onion finely-chopped, salt and pepper, Krona pepper, finely-chopped parsley.

Method.—Pick, wash, blanch and drain the rice, cook and stir for a few minutes, then cover with stock, add curry-paste, salt, pepper, and cayenne to taste, and simmer until tender. Add more stock when necessary, and when the rice is nearly tender let it cook uncovered to allow some of the moisture to escape: as it becomes dry frequent stirring will be necessary to prevent the rice sticking to the bottom of the stewpan. A few minutes before serving add the cheese, shrimps cut in halves, salt and pepper if necessary, and stir gently until thoroughly hot. Serve piled on a hot dish, garnished with Krona pepper and finely-chopped parsley.

Time.—1¼ hours. Average Cost, 1s. Sufficient for 3 or 4 persons. Seasonable at any time.

Ingredients.—4 ozs. of Patna rice, 1¼ pints of stock (about), 2 tablespoonfuls of finely-shredded cooked ham, 1 tablespoonful of grated