ted horseradish, very little
chopped shallot, a little cold salmon or trout, and a small gherkin
chopped. With this mixture stuff some ripe tomatoes. Then make a good
salad of endive or lettuce, a teaspoonful of chopped tarragon and
chervil, season it with oil, vinegar, salt, and pepper (the proportions
should be three of oil to one of vinegar), put a layer of slices of
cucumber in the salad, place the tomatoes on the top of these, and
decorate them with hard-boiled eggs passed through a wire sieve.

No. 181. Tartufi alla Dino (Truffles)

Ingredients: Truffles, fowl forcemeat, champagne.

Allow one truffle for each person, scoop out the inside, chop it up fine
and mix with a good forcemeat of fowl. With this fill up the truffles,
place a thin layer of truffle on the top of each, and cook them in
champagne in a stewpan for about half an hour. Then take them out, make
a rich sauce, to which add the champagne you have used and some of the
chopped truffle, put the truffles in this sauce and keep hot for ten
minutes. Serve in paper souffle cases.

Macaroni, Rice, Polenta, and Other Italian Pastes{*}

* Italian pastes of the best quality can be obtained at
Cosenza's, Wigmore Street, NW. For the following dishes,
tagliarelle and spaghetti are recommended.

No. 182. Macaroni with Tomatoes

Ingredients: Macaroni, tomatoes, butter, onion, basil, pepper, salt.

Fry half an onion slightly in butter, and as soon as it is coloured
add a puree of two big cooked tomatoes. Then boil quarter of a pound of
macaroni separately, drain it and put it in a deep fireproof dish, add
the tomato puree and three tablespoonsful of grated Parmesan and Cheddar
mixed, and cook gently for a quarter of an hour before serving. This
dish may be made with vermicelli, spaghetti, or any other Italian paste.

No. 183. Macaroni alla Casalinga

Ingredients: Macaroni, butter, stock, cheese, water, salt, nutmeg.

Cut up a quarter pound of macaroni in small pieces and put it in boiling
salted water. When sufficiently cooked, drain and put it into a saucepan
with two ounces of butter, add good gravy or stock, three tablespoonsful
of grated Parmesan and Cheddar mixed, and a tiny pinch of nutmeg. Stir
over a brisk fire, and serve very hot.

No. 184. Macaroni al Sughillo

Ingredients: Macaroni, stock, tomatoes, sausage, cheese.

Half cook four ounces of macaroni, drain it and put it in layers in a
fireproof