Beignets of Macaroni

Ingredients

• half a pound of small macaroni or spaghetti
• one ounce of grated cheese
• a little rich white creamy sauce
• the yolks of two eggs
• grated Parmesan cheese
• A little chopped ham or smoked tongue can be added to the mixture, if liked.

Method

1. 1

   Boil half a pound of small macaroni or spaghetti until quite tender in slightly salted water, then cut it up very small, drain and allow it to cool.

2. 2

   Mix with it one ounce of grated cheese and a little rich white creamy sauce; heat up and stir well.

3. 3

   Then add the yolks of two eggs and spread on a dish or plate.

4. 4

   When cold, make into round cakes, dip into light frying batter and fry in hot fat.

5. 5

   When well drained, dish up and sprinkle with grated Parmesan cheese.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 63. The excerpt below is the record exactly as published.

BEIGNETS OF MACARONI ID OIL half a pound of small macaroni or spaghetti until quite tender in slightly salted water, then cut it up very small, drain and allow it to 194 SAVOURIES cool. Mix with it one ounce of grated cheese and a little rich white creamy sauce ; heat up and stir well. Then add the yolks of two eggs and spread on a dish or plate. When cold, make into round cakes, dip into light frying batter and fry in hot fat. When well drained, dish up and sprinkle with grated Parmesan cheese. A little chopped ham or smoked tongue can be added to the mixture, if liked.

Cook this with the app: pantry check, scaling, and the assistant.