A Mould Of Spaghettina Recipe

Put three-quarters of a cup of spaghettina, broken in small pieces, into

a quart of boiling water with an even tablespoonful of salt. Boil half

an hour. Drain the water off and add a cup of milk to the spaghettina,

and cook nearly half an hour, until the milk is almost all absorbed.

Then make a cream sauce as follows: One cup of milk in a saucepan, rub

butter the size of an egg into a slightly heaping tablespoonful of

flour, adding a little of the warm milk, then stir into the milk on the

fire, season with salt and pepper, add two even tablespoonfuls of grated

cheese--the American Edam cheese is nice for this--and when the sauce is

thick turn the spaghettina into it, let it come to a boil, turn out on a

dish, and when cool add one egg beaten light. Butter a border mould

which holds a little more than a pint, sprinkle it with bread crumbs,

turn the mixture into it and set the mould into a pan of hot water and

bake in a moderate oven twenty-five minutes. Have a pint of nicely

stewed tomatoes seasoned to taste and thickened with bread crumbs and a

good tablespoonful of butter. Turn the spaghettina mould out on a

platter, fill the center with the stewed tomatoes, garnish with parsley

and serve. It makes a very pretty dish and is an excellent piece de

resistance for dinner or luncheon.

Vote