MACARONI RISSOLES
Two ounces of Swiss egg macaroni, milk, 1 oz. butter, 1 oz. flour, 1 small onion, some celery, 1 yolk, 1 tablespoonful tomato conserve, 1 tablespoonful Parmesan cheese, 1 tablespoonful minced Champignons, 1 whole egg, breadcrumbs, French beans stewed, seasoning.
Two ounces of Swiss egg macaroni, milk, 1 oz. butter, 1 oz. flour, 1 small onion, some celery, 1 yolk, 1 tablespoonful tomato conserve, 1 tablespoonful Parmesan cheese, 1 tablespoonful minced Champignons, 1 whole egg, breadcrumbs, French beans stewed, seasoning.
Method.—Break the macaroni into small pieces and cook until tender in boiling milk and water with the onion, stuck with two cloves, a few pieces of celery (or a pinch of celery seed) and sufficient salt and pepper to season it. Melt the butter in a saucepan, stir in the flour, and gradually moisten with a quarter of a pint of milk; when the sauce has boiled and thickened, remove the pan from the stove and add the tomato conserve, the cheese, yolk of egg and salt, pepper and nutmeg, then stir in the champignons and macaroni (which should be thoroughly drained) and spread out on a flat dish. When cold, form the mixture into rissoles on a floured board, then dip them into beaten egg and cover them thickly with breadcrumbs; when the latter have dried, fry the rissoles in plenty ofboiling olive oil and serve them round some French beans prepared as follows: Select quite young beans, which have no fibre to remove but only the little piece from each end, and leave them whole. Butter a casserole and put in the beans; sprinkle some salt, pepper, and a dust of castor sugar over them, and pour in enough vegetable stock to cover them; put a greased paper over them before putting on the lid of the casserole, and let them cook in a moderate oven until done, adding a little more stock if necessary. Just before the beans are to be dished up place the casserole on the stove, add the yolk of an egg, which has been beaten up with a tablespoonful of cream, and stir the sauce until it thickens, then remove the casserole from the fire and add a squeeze of lemon-juice and a tablespoonful of chopped parsley and pile the beans neatly in the middle of a hot silver dish. Peas may be substituted for the beans if desired.