# Mrs. Beeton's Book of Household Management/Chapter XL

FARINACEOUS PREPARATIONS
2973.—CURRIED RICE. (Fr.—Riz à l'Indienne.)
Ingredients.—4 ozs. of rice, 1½ ozs. of butter, 1 tomato, 2 finely-chopped shallots, 1 teaspoonful of curry-powder, 1 tablespoonful of cream, 1 hard-boiled egg, 1 gill of stock, 1 gill of brown sauce, salt and pepper, mace, nutmeg, watercress.
Method.—Pick, wash, drain, and dry the rice thoroughly. Fry the shallots slightly in hot butter, sprinkle in the curry-powder, cook for a few minutes, then add the rice and cook and shake well over the fire. Now add the tomatoes skinned and cut into dice, the stock, cream and sauce, season to taste with salt, pepper, mace and nutmeg, and cook gently until the rice is tender, adding more stock or sauce, if necessary, to prevent the rice becoming too dry. When ready pile on a hot dish, garnish with slices of hard-boiled egg and tufts of watercress, and serve.
Time.—From 1 to 1½ hours. Average Cost, 8d. or 9d. Sufficient for 1 large dish. Seasonable at any time.
2974.—GNOCCHI À LA RUSSE. (Russian Savoury Batter.)
Ingredients.—½ a pint of milk, ½ a gill of white wine, 6 ozs. of butter, 6 ozs. of flour, 4 ozs. of grated Parmesan cheese, 3 eggs, paprika pepper, white pepper, salt, ¼ of a pint of Béchamel sauce (see Sauces, No. 177).
Method.—Place the milk and wine in a stewpan; when hot add half the butter and let it boil up, then put in the flour, and cook and work vigorously over the fire until the mixture leaves the sides of the stewpan clear. Allow it to cool slightly, then beat in the eggs one at a time, season to taste with paprika pepper, white pepper and salt, add half the cheese, and finally the remainder of the butter. Shape the mixtures into quenelles (see Veal Quenelles), and poach them for 15 to 20 minutes in boiling salted water or well-seasoned stock, keeping the saucepan covered. Drain well, place them on a hot dish, coat them with hot ​Béchamel sauce, to which the remainder of the cheese has been added, and serve hot.
Time.—About 1 hour. Average Cost, 1s. 6d. to 2s. Sufficient for 5 or 6 persons. Seasonable at any time.
2975.—GNOCCHI AU GRATIN. (Russian Dish).
Ingredients.—½ a pint of water, 3 ozs. of flour (or 2 ozs. of florador), 2 ozs. of butter, 3 ozs. of grated cheese, 3 ozs. of chopped ham, 2 eggs, paprika pepper, salt, ½ a pint of Béchamel sauce (see Sauces, No. 177).
Method.—Put the water, butter, and a good pinch of salt into a stewpan; when boiling stir in the flour or florador, and work vigorously over the fire until it leaves the sides of the stewpan clear. Allow it to cool slightly, then beat in the eggs separately, and add the ham and 2 ozs. of cheese. Shape the mixture into quenelles (see Veal Quenelles), poach them for about 10 minutes in salted boiling water, and drain well. When cool, arrange them in a buttered gratin-dish, or any baking-dish that may be sent to table, pour over the Béchamel sauce, sprinkle on the remainder of the cheese, and season well with paprika pepper. Bake in a hot oven for about 10 minutes, and serve.
Time.—1 hour. Average Cost, 1s. Sufficient for 4 or 5 persons. Seasonable at any time.
2976.—ITALIAN RISOLETTI.
Ingredients.—Risotto (see Recipe No. 2977), meat mixture, egg, breadcrumbs, frying-fat.
Method.—Prepare the risotto as directed, and allow it to become cold. Have ready a meat mixture, prepared according to any of the recipes for rissoles, croquettes, etc. When cold, cover small portions of it with risotto, shaping them in the form of a ball or cork. Dip them in egg, coat with breadcrumbs, and fry them brown in hot fat. Drain well, pile on a hot dish, and serve garnished with fried parsley.
Time.—Altogether, 3 hours. Average Cost, 1s., exclusive of the meat mixture. Sufficient for 5 or 6 persons. Seasonable at any time.
2977.—ITALIAN RISOTTO.
Ingredients.—½ a lb. of Patna rice, 2 ozs. of butter, 2 ozs. of grated Parmesan cheese, 1 finely-chopped small onion, 1 pint of tomato sauce (see Sauces, No. 281), ½ a teaspoonful of saffron, salt and pepper, nutmeg.
Method.—Wash, drain, and dry the rice thoroughly in a clean cloth. Heat the butter in a stewpan, put in the onion, and when lightly browned add the rice, and shake the pan over the fire for about 10 minutes. Now sprinkle in the saffron, a good pinch of nutmeg, a level teaspoonful of salt, and ¼ a teaspoonful of pepper. Cover with stock, and cook ​gently for about 1 hour, adding meanwhile the tomato sauce and as much stock as the rice will absorb, the sauce being added when the rice is about half cooked. Just before serving stir in the cheese. This savoury rice is frequently used for borders instead of plainly-boiled rice or mashed potato.
Time.—1¼ hours. Average Cost, 9d. Sufficient for 1 large dish. Seasonable at any time.
2978.—ITALIAN RAVIOLIS.
Ingredients.—½ a lb. of nouille paste (see No. 2984). For the farce or stuffing: 4 ozs. of cooked chicken, 1 oz. of cooked ham, ½ an oz. of grated Parmesan cheese, 1 yolk of egg, 1 tablespoon of thick cream, ½ a teaspoonful of finely-chopped parsley, salt and pepper, nutmeg, ½ a pint of tomato sauce (see Sauces, No. 281), 2 ozs. of grated Parmesan cheese, butter, brown breadcrumbs.
Method.—Pound the ingredients for the farce in a mortar until smooth, seasoning to taste, then rub through a fine sieve. Make the nouille paste as directed in recipe No. 2984; when ready for use, roll it out as thinly as possible, and stamp out some rounds about 1½ inches in diameter. Place a small teaspoonful of the farce in the centre, wet the edges. Cover each one with another round, and press the edges well together. Put them into rapidly boiling salted water, boil for about 20 minutes from the time the water re-boils, then drain well. Now place in layers in a well-buttered dish, coating each layer with tomato sauce and a good sprinkling of cheese. Cover the top layer thickly with sauce, sprinkle well with brown breadcrumbs, and add a few small pieces of butter. Bake in a quick oven for about 10 minutes, then serve hot.
Time.—To bake the raviolis, 10 minutes. Average Cost, 2s. Sufficient for 5 or 6 persons. Seasonable at any time.
2979.—MACARONI À LA NAPOLITAINE.
Ingredients.—½ a lb. of macaroni, 2 ozs. of grated cheese, 1 oz. of butter, ¼ of a pint of Béchamel sauce No. 177, ¼ of a pint of tomato sauce, 1 tablespoonful of finely-chopped ham or tongue, ½ a shallot finely-chopped, fried croûtons, salt and pepper.
Method.—Break the macaroni into short pieces, put them into rapidly boiling salted water, and cook until tender. Fry the shallot in the butter without browning, add the Béchamel and tomato sauces, ham or tongue, macaroni and cheese, season to taste, and stir over the fire until thoroughly hot. Serve heaped with the croûtons arranged round the base.
Time.—About ½ an hour. Average Cost, 1s. Sufficient for 4 or 5 persons. Seasonable at any time.
​2980.—MACARONI AND CHEESE, À L'ITALIENNE. (Fr.—Macaroni à l'Italienne.)
Ingredients.—8 ozs. of grated cheese, 4 ozs. of finely-chopped suet, 2 ozs. of macaroni, 2 eggs, salt and pepper, ½ a pint of tomato or white sauce (see Sauces, No 281).
Method.—Break the macaroni into short lengths, put it into boiling water, and cook until tender. Mix together the cheese, suet and macaroni, season to taste, add the eggs and beat well, then turn the mixture into a buttered mould or basin. Steam for about 1¼ hours, and serve with the sauce poured round.
Time.—From 1¾ to 2 hours. Average Cost, 1s. to 1s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.
2981.—MACARONI AND TOMATOES (Fr.—Macaroni aux Tomates.)
Ingredients.—4 ozs. of macaroni, tomatoes fresh or tinned, 1 oz. of butter, 1 oz. of flour, sugar, salt and pepper.
Method.—Break the macaroni into short lengths, put it into rapidly boiling salted water, and cook until tender. Prepare ½ a pint of tomato purée by passing the tomatoes through a fine sieve. Melt the butter in a stewpan, add the flour, and cook a few minutes, then put in the tomato purée, a good pinch of sugar, and season to taste. Let it boil for a few minutes, then add the macaroni, and when thoroughly hot turn on to a dish, and serve.
Time.—From 40 to 45 minutes. Average Cost, 6d. Sufficient for 2 or 3 persons. Seasonable at any time.
2982.—MACARONI AU GRATIN.
Ingredients.—4 ozs. of macaroni, 4 ozs. of grated cheese, 1 pint of white sauce (see Sauces), butter, brown breadcrumbs, salt and pepper.
Method.—Break the macaroni into pieces about 1½ inches long, put them into rapidly boiling salted water and boil for about 20 minutes, or until the macaroni is tender. If not required for immediate use, cover the macaroni with cold water to prevent the pieces sticking together. Cover the bottom of a well-buttered baking-dish with white sauce, sprinkle liberally with cheese, and add a layer of macaroni. Repeat these processes; cover the last layer of macaroni thickly with sauce, sprinkle the entire surface lightly with brown breadcrumbs, and add a few small pieces of butter. Bake in a quick oven for about 20 minutes, then serve in the dish in which it is cooked.
Time.—To bake about 20 minutes. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
​2983.—MACARONI WITH BÉCHAMEL SAUCE. (Fr.—Macaroni à la Béchamel.)
Ingredients.—4 ozs. of macaroni, 1 oz. of grated cheese, 2 yolks of eggs, ½ a pint of Béchamel sauce (see Sauces, No. 177), ½ a gill of cream, salt and pepper.
Method.—Break the macaroni into short pieces, and boil them in salted water until tender. Make the sauce as directed, add the prepared macaroni, the cheese, and the cream and yolks of eggs, previously mixed together. Season to taste, stir and cook gently until the eggs thicken, but do not let the mixture boil. Serve on a hot dish with a little grated cheese scattered over the top.
Time.—About ½ an hour. Average Cost, 9d. or 10d. Sufficient for 5 persons. Seasonable at any time.
2984.—NOUILLE OR NOODLE PASTE. Also called Ribbon Macaroni. (Fr.—Pâte à Nouilles.)
Ingredients.—1 lb. of flour, 1½ ozs. of butter, 3 yolks of eggs (or 2 small whole eggs), a little milk or water, salt.
Method.—Sieve the flour on to a pastry slab or into a basin, make a well in the centre and put in the butter, eggs and a good pinch of salt. Mix thoroughly, and add a little milk or water if necessary, but the paste should be rather stiff. Knead well for about 15 minutes, or until the paste is perfectly smooth and elastic, then use as required.
Time.—20 minutes. Average Cost, 6d. or 7d. Seasonable at any time.
2985.—NOUILLES AND EGGS. (Fr.—Oeufs aux, Nouilles à la Carola.)
Ingredients.—½ a lb. of nouille paste No. 2984, 4 hard-boiled eggs, ½ a lb. of mushrooms, 2 or 3 tablespoonfuls of grated cheese, ¼ of a pint of white sauce (see Sauces), butter.
Method.—Prepare and cook the nouilles as directed in Nouilles au Gratin, and when well drained toss them over the fire in a little butter. Prepare the mushrooms, and cook them for 8 or 10 minutes in hot butter, cut the eggs into slices. Place a layer of nouilles in the bottom of a well-buttered fireproof dish, season with pepper and a little nutmeg, and sprinkle liberally with cheese. Cover with slices of egg, add seasoning, then another layer of nouilles, and finally the mushrooms. Spread the white sauce over the entire surface, sprinkle well with cheese, add a few small pieces of butter, and bake in a sharp oven for 10 or 15 minutes. Serve in the dish in which it was baked.
Time.—2 hours. Average Cost, 1s. 9d, to 2s. Sufficient for 6 or 7 persons. Seasonable at any time.
​2986.—NOUILLES AU GRATIN.
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.
2987.—RICE, FLORENTINE STYLE. (Fr.—Riz à la Florentine.)
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.
2988.—RICE, POLISH STYLE. (Fr.—Riz à la Polonaise.)
Ingredients.—4 ozs. of Patna rice, 1¼ pints of stock (about), 2 tablespoonfuls of finely-shredded cooked ham, 1 tablespoonful of grated ​Parmesan cheese, 1½ ozs. of butter, 4 small mild onions, salt and pepper, cayenne, finely-chopped parsley.
Method.—Pick, wash, blanch and drain the rice, replace it in the stewpan, cover with stock, and simmer gently until tender, adding more stock as that in the pan boils away. When the rice is nearly ready heat the butter in a stewpan, put in the onions thinly sliced, fry for a few minutes without browning, then add the ham and the rice. Season to taste, as soon as the rice is sufficiently dry stir in the cheese, let it cook for 2 or 3 minutes, then pile the preparation on a hot dish, sprinkle with parsley, and serve.
Time.—1¼ hours. Average Cost, 10d. to 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
2989.—RICE, POLONAISE STYLE. (Fr.—Riz à la Polonaise.)
Ingredients.—½ a lb. of Caroiine rice, 2 ozs. of butter, 1 quart of stock, 3 finely-chopped shallots, a small onion stuck with 3 cloves, 5 or 6 small firm tomatoes, 2 tablespoonfuls of grated cheese, salt and pepper.
Method.—Pick the rice and rub it well with a clean cloth, but do not wash it. Place it in a stewpan with the butter, fry for a few minutes, then put in the shallots, and when lightly browned add the stock, onion, and tomatoes sliced; season with salt and pepper, and cook gently for about 1 hour. A few minutes before serving remove the onion, add the cheese and more seasoning if necessary. Serve hot.
Time.—1¼ hours. Average Cost, 10d., exclusive of the stock. Sufficient for 4 or 5 persons. Seasonable at any time.
2990.—RICE, QUEEN'S STYLE. (Fr.—Riz à la Reine.)
Ingredients.—4 ozs. of rice, 1¼ pints of stock (about), 3 tablespoonfuls of finely-flaked cooked smoked haddock, 1½ tablespoonfuls of finely-grated cheese, salt and pepper.
Method.—Pick, wash, blanch and drain the rice, replace it in the stewpan with 1 pint of well-seasoned stock, and cook gently until tender, adding more stock if necessary to prevent the rice from becoming too dry. A few minutes before serving add the cheese and fish, and season to taste. Pile on a dish, brown in a quick oven, and serve.
Time.—1¼ hours. Average Cost, 6d. to 8d., exclusive of the stock. Sufficient for 3 or 4 persons. Seasonable at any time.
2991.—RICE AND TOMATOES. (Fr.—Riz aux Tomates.)
Ingredients.—4 ozs. of rice, 2 ozs. of butter, 1 oz. of grated cheese, 3 small firm tomatoes, 1 onion stuck with a clove, 2 finely-chopped shallots, a bouquet-garni (parsley, thyme, bay-leaf), 1 gill of stock, ​2 gills of tomato sauce (see Sauces, No. 281), mace, salt and pepper, cayenne.
Method.—Pick, wash, and blanch the rice in salted water. Drain well, replace in the stewpan with the onion, bouquet-garni, stock, and tomato sauce, and cook gently until tender, adding more sauce or stock if necessary, to prevent the rice becoming too dry. Fry the shallots in 1 oz. of butter until brown, then add both to the contents of the stewpan. Remove the onion and bouquet-garni, season to taste with salt, pepper, cayenne and mace, and stir in the cheese. Meanwhile, the tomatoes should have been thinly sliced and fried in the remaining oz. of butter; now pile the rice on a hot dish, garnish with the tomatoes and serve hot.
Time.—1¼ hours. Average Cost, 8d. or 9d. Sufficient for 3 or 4 persons. Seasonable at any time.
2992.—RICE BORDER (SOCLE). (Used for dishing-up Cold Entrées, etc.)
Ingredients.—1 lb. of Carolina rice, about 3 pints of cold water, 1 teaspoonful of salt.
Method.—Wash and drain the rice, put it into a stewpan with the water and salt, and cook slowly until the water is absorbed and the rice perfectly tender. Then pound it in a mortar until smooth, and press it into a wetted border-mould. Or, turn the rice whilst warm and pliable on to a pastry board or large slab, knead well with the hands until a smooth elastic paste is obtained, then shape it, by means of 2 wooden spoons, into a round or oval block. When the rice is set and cold the edges must be neatly trimmed with a sharp knife, and, if liked, they may be cut by the same means into a fluted or other suitable design. These socles or borders are frequently used to raise a cold entrée above the level of the dish. In all cases they should be allowed to become cold before being used.
2993.—SAVOURY RICE ROLLS. (Fr.—Croquettes de Riz.)
Ingredients.—1 quart of milk, 4 tablespoonfuls of rice, 1 tablespoonful of finely-chopped onion, 1 bay-leaf, ½ a teaspoonful of finely-powdered mixed herbs, salt and pepper, 1 oz. of butter, 3 eggs, breadcrumbs.
Method.—Pick, wash, and drain the rice, place it in a stewpan with the onion, bay-leaf, herbs, salt and pepper, and simmer until the milk is absorbed and the rice tender. When ready, stir in the butter and 2 slightly -beaten eggs, and continue stirring at the side of the fire for a few minutes, to allow the eggs to become partially cooked, then turn the rice on to a plate to cool. Before it is quite cold, divide it ​into small portions, and shape them in the form of long corks. Coat them carefully with egg and breadcrumbs, fry in hot fat until golden-brown, and use as required.
Time.—2½ hours. Average Cost, 9d. Sufficient for 1 large dish. Seasonable at any time.
2994.—SEMOLINA, OR FLORADOR CROQUETTES. (Fr.—Croquettes de Semoule ou Florador.)
Ingredients.—1 lb. of semolina or florador, 1 oz. of grated Parmesan cheese, 1 oz. of butter, 1 pint of milk, 3 yolks of eggs, 1 whole egg, breadcrumbs, frying-fat, pepper and salt.
Method.—Put the milk and butter into a stewpan, when boiling stir in the semolina, and cook slowly for about 10 minutes. Now add the 3 yolks of eggs and the cheese, continue the cooking and stirring for a few minutes longer, then spread the preparation on a large dish. When cold, stamp out into rounds or other shapes, coat them with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well, dish in pyramidal form, and serve garnished with crisply-fried parsley.
Time.—Altogether 2 hours. Average Cost, 1s. to 1s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
2995.—SMALL FLORADOR ROLLS. (Fr.—Petits Cannelons au Florador.)
Ingredients.—½ a lb. of nouille paste No. 2984, 4 ozs. of florador, 2 ozs. of grated cheese, 1 oz. of butter, 1 pint of milk, 2 slices of cooked ham or tongue, 1 egg, breadcrumbs, frying-fat or butter, salt and pepper.
Method.—Put the milk and butter into a stewpan; when boiling sprinkle in the florador, stir and cook gently for 10 minutes, then add the cheese, salt and pepper to taste, and spread the mixture on a large dish. Roll the nouille paste out thinly, and cut it into strips 3 inches long and about 1 inch wide. Spread the centre of each strip thickly with the florador preparation, put a narrow strip of ham or tongue in the centre, wet the edges and roll up lightly, taking care that the paste completely encloses the mixture. Dip them in egg and roll them in breadcrumbs, let them lie until the egg hardens, then repeat the egg and bread-crumbing process, and fry them in hot butter or fat until golden-brown. Drain well, and serve garnished with fried parsley.
Time.—1½ hours. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at anytime.
2996.—SPANISH RAVIOLIS. (Fr.—Ravioles à l'Espagnole.)
Ingredients.—For the paste: ½ a lb. of flour, 1 oz. of butter, 2 yolks of eggs, 2 lbs. of spinach, 1 oz. of butter, 1 level tablespoonful of flour, ​2 tablespoonfuls of cream, 1 finely-chopped shallot, salt and pepper, tomato sauce (see Sauces, No. 281), grated cheese.
Method.—Prepare and cook the spinach (see Vegetables, No. 1606), drain well, and pass it through a fine sieve. Melt the butter in a stewpan, fry the shallot until lightly browned, add the flour, and cook for a few minutes, stirring meanwhile, and finally put in the spinach. Season to taste with salt, pepper and nutmeg, stir over the fire for 5 or 6 minutes, and then allow the mixture to cool. Prepare the nouille paste (No. 2984), roll it out as thinly as possible, and stamp out some rounds from 2 to 2½ inches in diameter. Place a little pile of spinach in the centre of half the rounds, wet the edges, cover each one with another round of paste, and press the edges well together. Have ready a stewpan of rapidly boiling salted water, put in the raviolis, and cook for about 15 minutes. Drain well, arrange them in a deep dish, sprinkle liberally with cheese, coat with tomato sauce, and add another sprinkling of cheese. Bake in a quick oven for a few minutes, and serve hot.
Time.—2 hours. Average Cost, 1s. 2d. Sufficient for 5 or 6 persons. Seasonable at any time.
2997.—VERMICELLI, CROQUETTES OF. (Fr.—Croquettes de Vermicelle au Fromage.)
Ingredients.—2 ozs. of vermicelli, 2 ozs. of grated cheese, 1 oz. of butter, ¾ of a pint of milk, ½ a teaspoonful of made mustard, cayenne, pepper and salt, 1 egg, breadcrumbs or vermicelli for coating.
Method.—Break the vermicelli into short pieces; put it into the milk when boiling, and cook until tender. Add the cheese, butter, mustard, a few grains of cayenne, and salt and pepper to taste, stir over the fire until well mixed, then spread to about ½ an inch in thickness on a large dish. When cold, stamp out into circles, ovals or crescents, dip them in beaten egg, and coat them with breadcrumbs or crushed vermicelli, and fry in hot fat until lightly browned. Serve on a folded serviette or dish paper garnished with crisply-fried parsley. Cold remains of macaroni cheese may also be utilized in this way.
Time.—1½ hours. Average Cost, 8d. Sufficient for 3 or 4 persons. Seasonable at any time.