Macaroni Rissoles. — Take jib. of Macaroni, selecting long
pieces, and roll them up in a cloth, allowing room to swell
and to keep their ends open and clear ; place it in a long
pan, and boil in salted water for twenty-five minutes ; take
out, and let it cool. In the meantime, chop 3oz. of Parmesan
cheese very small, and mix it with joz. of butter and 2
table-spoonfuls of milk ; put this in a frying-pan to melt,
but without boiling. Take each piece of Macaroni (there
should be from eight to ten pieces) out separately, dip them
in the melted cheese, covering well, then into egg
beaten in a little water, and lastly into dried breadcrumbs ;
plunge them into a frying-pan containing boiling lard, and
fry until done to a light brown. Take them out, cut each
one into lengths of about 2 jin., put them on a dish,
garnish with a border of grated Parmesan cheese, or
with a little tomato sauce poured round, and serve very
hot.
Macaroni Salad. — Put jib. of Macaroni into a saucepan
containing boiling water, with a lump of salt and some
peppercorns, and boil for twenty minutes. When cooked,
drain the Macaroni, taking care not to break it, and leave
till cold. Thoroughly clean 2 bleached heads of endive,
and let them macerate in oil and vinegar seasoned with
salt and pepper. Put the endive in the middle of a flat
dish, arrange the stems of Macaroni round it, and pour
over some remoula.de sauce. Garnish with slices of hard-
boiled eggs and raw tomatoes, also with strips of cold meat,
and serve.
Macaroni — continued.
Macaroni and Salmon. — Boil jib. of Macaroni till tender
in milk-and-water (more milk than water) and the liquor
out of a tin of salmon. Grease a pie-dish, and lay the pieces
of salmon out of the tin in it ; when the Macaroni is
tender, turn it over the salmon. Sprinkle sifted breadcrumbs
on the top, place small bits of butter here and there, put
the dish in the oven, and bake for twenty minutes.
Macaroni-and-Sausage Pie. — Break jib. of Macaroni into
convenient lengths, put them in a stewpan with common
stock to cover, and boil till tender. Cut lib. of sausages
in halves lengthwise, and scoop out all the meat. When
the Macaroni is cooked, drain, place a layer of it in a pie-
dish, next a layer of the sausage-meat, dust with salt and
pepper, and strew over finely-chopped parsley ; then put in
another layer of Macaroni, and so on until all is used,
seasoning each layer of meat as before. Pour in 1 tea-
cupful of clear broth, cover the pie with a light pastry
crust, trimming off evenly round the edges, and bake for
lialf-an-hour. Serve the pie hot.
Macaroni Souffle. — Have ready a saucepan containing boil-
ing salted water, and throw into it 2oz. of fine Macaroni
broken into convenient lengths. In twenty minutes’ time
drain off all the water, and put in with the Macaroni a
piece of cinnamon, loaf sugar to taste, and j pint of milk.
Boil gently until dry, then remove the cinnamon. When
the Macaroni is cold, stir in the beaten yolks of four and
the well-whisked whites of six eggs. Pour the mixture
into a mould, leaving a clear 2in. space at the top, dredge
over with caster sugar, and bake in a brisk oven. When
well risen and lightly browned, dust caster sugar over the
souffle, and serve at once in the mould. ✪ Macaroni Rissoles
Page 412 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Macaroni Rissoles. — Take jib. of Macaroni, selecting long pieces, and roll them up in a cloth, allowing room to swell and to keep their ends open and clear ; place it in a long pan, and boil in salted water for twenty-five minutes ; take out, and let it cool. In the meantime, chop 3oz. of Parmesan cheese very small, and mix it with joz. of butter and 2 table-spoonfuls of milk ; put this in a frying-pan to melt, but without boiling. Take each piece of Macaroni (there should be from eight to ten pieces) out separately, dip them in the melted cheese, covering well, then into egg beaten in a little water, and lastly into dried breadcrumbs ; plunge them into a frying-pan containing boiling lard, and fry until done to a light brown. Take them out, cut each one into lengths of about 2 in., put them on a dish, garnish with a border of grated Parmesan cheese, or with a little tomato sauce poured round, and serve very hot.
Macaroni Salad. — Put jib. of Macaroni into a saucepan containing boiling water, with a lump of salt and some peppercorns, and boil for twenty minutes. When cooked, drain the Macaroni, taking care not to break it, and leave till cold. Thoroughly clean 2 bleached heads of endive, and let them macerate in oil and vinegar seasoned with salt and pepper. Put the endive in the middle of a flat dish, arrange the stems of Macaroni round it, and pour over some remoula.de sauce. Garnish with slices of hardboiled eggs and raw tomatoes, also with strips of cold meat, and serve.
Macaroni — continued.
Macaroni and Salmon. — Boil jib. of Macaroni till tender in milk-and-water (more milk than water) and the liquor out of a tin of salmon. Grease a pie-dish, and lay the pieces of salmon out of the tin in it ; when the Macaroni is tender, turn it over the salmon. Sprinkle sifted breadcrumbs on the top, place small bits of butter here and there, put the dish in the oven, and bake for twenty minutes.
Macaroni-and-Sausage Pie. — Break jib. of Macaroni into convenient lengths, put them in a stewpan with common stock to cover, and boil till tender. Cut lib. of sausages in halves lengthwise, and scoop out all the meat. When the Macaroni is cooked, drain, place a layer of it in a piedish, next a layer of the sausage-meat, dust with salt and pepper, and strew over finely-chopped parsley ; then put in another layer of Macaroni, and so on until all is used, seasoning each layer of meat as before. Pour in 1 teacupful of clear broth, cover the pie with a light pastry crust, trimming off evenly round the edges, and bake for half-an-hour. Serve the pie hot.
Macaroni Souffle. — Have ready a saucepan containing boiling salted water, and throw into it 2oz. of fine Macaroni broken into convenient lengths. In twenty minutes’ time drain off all the water, and put in with the Macaroni a piece of cinnamon, loaf sugar to taste, and j pint of milk. Boil gently until dry, then remove the cinnamon. When the Macaroni is cold, stir in the beaten yolks of four and the well-whisked whites of six eggs. Pour the mixture into a mould, leaving a clear 2in. space at the top, dredge over with caster sugar, and bake in a brisk oven. When well risen and lightly browned, dust caster sugar over the souffle, and serve at once in the mould.
Records on this page
Macaroni RissolesMacaroni SaladMacaroni and SalmonMacaroni-and-Sausage PieMacaroni Souffle