Ingredients:
-
1/4 lb spaghetti,
-
half a pint of milk,
-
two tablespoons of cream,
-
two tablespoons of butter,
-
one tablespoon of flour,
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some salt, white pepper and
cayenne,
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quarter of a pound of cheese.
Break and wash the spaghetti,
and boil it rapidly for twenty minutes in two quarts of water. Put the
milk on in the double boiler. Mix the butter and flour together, and stir
into the boiling milk. Add the seasoning, cream and cheese. Drain, and
dish the spaghetti. Pour the sauce over it, and serve immediately. One
table-spoonful of mustard can be stirred into the sauce if you like. If
the sauce and spaghetti are allowed to stand long after they are put together
the dish will be spoiled.
NOTE: If they cannot
be served immediately, keep both hot in separate dishes. |
