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Savoury Entremets: Macaroni

Macaroni au gratin-macaroni with grated cheese and white sauce, sprinkled with breadcrumbs, Parmesan and melted butter, and baked. à l'Italienne-macaroni with grated Parmesan, gravy and melted butter. à la Napolitaine, or à la crème with grated Parmesan, butter, cream, etc. à la Milanaise-with a purée of tomatoes and grated cheese; garnished with croûtons.

Macaroni à la sauce tomates is dressed with cream, grated cheese, etc., and covered with tomato sauce. en timbale-a mould of macaroni dressed with butter and grated cheese.

Timbale de macaroni à la Florentine is dressed with cream and anchovy sauce.

Croquettes à la Milanaise are croquettes of macaroni with grated Parmesan, Béchamel sauce, etc.; breadcrumbed and fried. Macaroni thus dressed may be served in little cases as Petites caisses à la Milanaise. It can also be made into small rissoles or rissolettes.

Spaghetti à la Russe is Spaghetti macaroni dressed with chopped tomatoes and cheese sauce; garnished with shrimps or prawns.

Vermicelle au Parmesan-vermicelli dressed with cheese, white sauce, etc. à la Venise-a savoury cream of vermicelli with chopped ham; served with gravy.

Riz à l'Indienne is curried rice. à la Diable is devilled rice. à la Turque is rice with melted butter. à la Milanaise-a mould of rice boiled in broth, with grated Parmesan, etc. à l'Espagnole is served with tomato sauce, grated cheese, etc.; garnished with slices of ham. à la Florentine-curried rice with grated Parmesan and shrimps or prawns. à la Piémontaise-dry rice with potato pulp, grated Parmesan, etc.; garnished with fillets of anchovies.

Riz à la Polonaise-served with slices of fried onion, grated ham and cheese. à la Mustapha-with melted butter and chopped truffles. à la Victoria-cooked with broth, etc., and served with poached eggs and rolls of fried bacon.

Ballotines de riz à l'Indienne are little balls of curried rice, breadcrumbed and fried. Dipped in batter and fried, they are called Fritot de riz à l'Indienne.

Rice is also dressed au Parmesan-with white sauce and grated cheese, and in any of the ways given for macaroni.

The preparations of macaroni and rice are specially suitable for second course dishes at luncheon. If required for a savoury, they may be dressed in little cases.