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Updated: June 5, 2025
The shrewd diplomat named several eligible princesses, each of whom he dismissed as objectionable for one reason or another. At the end he adroitly introduced the name of Elizabeth Farnese, step-daughter of the Duke of Parma, of whom he spoke carelessly as a good girl, fattened on Parmesan cheese and butter, and so narrowly educated that she had not an idea beyond her embroidery.
Boil some maccaroni in milk or water until tender, then drain them and place on a dish with bits of butter and grated Parmesan cheese; when the dish is filled grate more cheese over it and brown before the fire.
Cook for a few minutes, then add one tablespoon of tomato paste dissolved in a little hot water, or two and one-half tablespoons of the other tomato sauce. Cook well, adding from time to time a little water one-half cup in all. Then add two tablespoons of grated Parmesan cheese, mix well, and serve, with more cheese if desired.
Some sweet thick cream is a still better substitute, and will do as well as oil, especially as some persons have an aversion to oil. Cream also looks well in salads. A good salad sauce may be made of two yolks of eggs boiled hard, mixed with a spoonful of Parmesan cheese grated, a little patent mustard, a spoonful of tarragon vinegar, and a larger one of ketchup.
Tell me, beautiful Nanette, if I were as much attached to you as I was to Angela, would you follow her example and make me unhappy?" "How can you ask such a question? It is worthy of a conceited man. All I can answer is, that I do not know what I would do." They laid the cloth, brought some bread, some Parmesan cheese and water, laughing all the while, and then we went to work.
85. =Macaroni Milanaise style.= Have ready some tomato sauce, made according to receipt No. 52, or use some fresh tomatoes passed through a sieve with a wooden spoon, and highly seasoned; and two ounces of grated Parmesan cheese; put half a pound of imported Italian macaroni in three quarts of boiling water, with two tablespoonfuls of salt, one saltspoonful of pepper in coarse pieces, called mignonette pepper, and a teaspoonful of butter; boil rapidly for about twenty minutes, or until you can easily pierce it with the finger nail, then drain it in a colander, run plenty of cold water from the faucet through it, and lay it in a pan of cold water until you are ready to use it.
Besides this, it was he who tasted the macaroni, to maintain the pure flavor of the ancient tradition; and it must be allowed that he never permitted a grain of pepper too much, or an atom of parmesan too little. His joy was at its height on that day when called upon to share the secret of Cropoli the younger, and to paint the famous sign.
84. =Béchamel Sauce, with Parmesan Cheese.= Stir together over the fire two ounces of butter, and two ounces of flour, until they are perfectly blended, boiling one pint of milk meantime; when the butter and flour are smooth, pour the boiling milk into them, stir in two ounces of grated Parmesan gradually and melt it thoroughly, stirring constantly until the sauce is smooth; if cream is used instead of milk, and the Parmesan cheese omitted, the same is called Cream Béchamel.
Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops. Oriental Canapes. Take some lobster or crab-meat and pound in a mortar.
TWO REMOVES. Braized fillet of veal, larded a la Chateaubriand; Roast turkey, with puree of mushrooms. FOUR ENTREES. Oyster Kromeskys, a la Russe; Pork cutlets, sauce Robert; Partridges, a la Prince of Wales; Supreme of fowls, a la Macedoine. SECOND COURSE. Pintail; Snipes. ONE REMOVE. Fondu of Parmesan cheese.
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