368. Fowls, Italian way

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

main ingredients

fowls ↝ Guinea hen, meat only, raw [Poultry Products]
remains of a tongue ↝ Tongue [Liver and organ meats]
plain boiled macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
whites of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
broth ↝ Soup, broth [Soups, broth-based]
half a pint of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a quarter of a pound of grated Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]
half that of Gruyère ↝ Cheese, gruyere [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

topping for macaroni

bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]

serving

a little white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a strong gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (11)

Prepare and cook the fowls as above, or re-warm some that may be left
cut the remains of a tongue into pieces one inch long and one quarter in thickness
cut three times the quantity of plain boiled macaroni the same way, with a few mushrooms
add the whites of four eggs to it, with some broth and half a pint of white sauce
when boiling, add a quarter of a pound of grated Parmesan and half that of Gruyère
shake the stewpan so that the contents are well mixed
add a little salt and cayenne
put fowl on dish, sauce over and serve
or put the macaroni on the dish, mix bread-crumbs and a little grated cheese together and sprinkle over it
put it into the oven until it is a yellow-brown color
put the fowl on it very hot, and serve with a little white sauce over, and a strong gravy separate

Original Text

368. Fowls, Italian way.—Prepare and cook the fowls as above, or re-warm some that may be left, cut the remains of a tongue into pieces one inch long and one quarter in thickness, cut three times the quantity of plain boiled macaroni the same way, with a few mushrooms, and add the whites of four eggs to it, with some broth and half a pint of white sauce; when boiling, add a quarter of a pound of grated Parmesan and half that of Gruyère, shake the stewpan so that the contents are well mixed, add a little salt and cayenne, put fowl on dish, sauce over and serve; or put the macaroni on the dish, mix bread-crumbs and a little grated cheese together and sprinkle over it, put it into the oven until it is a yellow-brown color, put the fowl on it very hot, and serve with a little white sauce over, and a strong gravy separate.

Notes

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