Cook one pound of tagliarini in boiling water twenty-five minutes, then
draw off the water. To the tagliarini add a handful of mushrooms which
have been sliced and fried in butter. Then add three chicken livers
which have been chopped small and fried, one sliced truffle, one red
pepper chopped fine and a little Parmesan cheese. Make a brown sauce of
one-third beef broth thickened with melted butter and flour and
two-thirds tomato sauce, and pour this over the tagliarini. Sprinkle
with the Parmesan cheese and serve very hot from a chafing dish. (By
Oliver, chef of the Restaurant des Beaux Arts, Paris.)
In San Francisco one finds both the imported and the domestic paste, and
frequently one hears the assertion that the imported is the better. This
idea is born of the thought that all things from Europe are better than
the same made in America. In fact the paste that comes from Italy is
neither so good in taste, nor is it so clean in the making. We have
visited a number of paste factories in San Francisco and have found them
all scrupulously clean, with the best of materials in the composition of
the pastes.
One often wonders how the pastes came to be so many and how they
received their names. Names of some of them are accidents, as is
illustrated by macaroni. According to an Italian friend who vouches for
the fact, it received its name from an expression of pleasure. "Macari"
means "fine, excellent," and the superlative is "macaroni." A famous
Italian gourmet constantly desired new dishes to please his taste, and
one day his chef carried to him something that was unusual. The gourmet
tasted it, cried out "macari!" Tasted again, threw out his arms in
delight and cried "macaroni!"
"What is the name of this wonderful dish?"
"You have named it. It is macaroni."