Home › Left - Overs of Meat, Fish, Etc › Left - Overs of Meat, Fish, Etc: Creamed

Left - Overs of Meat, Fish, Etc: Creamed

CREAMED HAM WITH POACHED EGGS Put three-fourths a cup of milk in a double boiler with half a stalk of celery and a slice of onion; let cook fifteen minutes, then pick out the celery and onion and stir in a level tablespoonful and a half, each, of butter and flour, creamed together; stir until the mixture thickens, then cover and let cook ten minutes; stir in three-fourths a cup of fine-chopped ham (cold, boiled) and let stand to become very hot. Dip the edges of rounds of toast in boiling salted water. Set them on a hot serving dish, spread lightly with butter and then with the ham mixture. Finish with a carefully poached egg above the ham. HAM-AND-MACARONI TIMBALES 1/2 cup of macaroni 1 egg, well beaten Rapidly boiling water 1/4 teaspoonful of salt Salt 1/4 teaspoonful of paprika 1/2 cup boiled ham, chopped 2/3 cup of milk or tomato puree Cook the macaroni with salt in boiling water till tender, rinse in cold water and drain. Cut part of the macaroni into slices one-fourth an inch thick; take these, one by one, on the point of a skewer, dip in melted butter and use to line well-buttered moulds. As the melted butter cools, it will hold them in place. To the ham add one-fourth a cup of the tiny rings of macaroni, the egg, salt, paprika and liquid, mix thoroughly and use to fill the moulds. There will be about a cup and a half of material. Measure the moulds, then you will know how many to line. Let cook in hot water on folds of paper, either in the oven or covered closely on the top of the range or in a double boiler. Serve with a cup of tomato or white sauce, to which the rest of the macaroni has been added.