Consommé à la Milanese

Ingredients

• two oz. of moderately thick macaroni
• one-quarter pint of Béchamel
• one oz. of grated cheese
• one quart of boiling chicken consommé
• one and one-half oz. of Gruyére and Parmesan cheese

Method

1. 1

   Cook the macaroni in slightly salted boiling water.

2. 2

   Drain and cut into small rings.

3. 3

   Prepare a thick Béchamel with the yolk of one egg and grated cheese.

4. 4

   Mix the macaroni with the sauce, form into balls, flatten to quoits, coat with anglaise and breadcrumbs, and fry.

5. 5

   Serve with boiling chicken consommé and cheese separately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 122. The excerpt below is the record exactly as published.

two oz. of moderately thick macaroni. As soon as it is cooked, drain it, lay it on a piece of linen, and cut it into small rings. Also prepare one- SOUPS 211 quarter pint of Béchamel, thickened with the yolk of one egg combined with one oz. of grated cheese, and keep it very dense. Mix the rings of macaroni with this sauce; spread the whole on a dish, and leave to cool. Now divide up the preparation into portions the size of walnuts; roll these into balls, and then flatten them out to form quoits about the size of shillings. Treat these quoits with an anglaise, and very fine bread-crumbs, and plunge into hot fat four minutes before serving. Drain them when they have acquired a fine golden colour. Pour one quart of boiling chicken consommé into the soup- tureen, and send to the table, separately, (1) the fried macaroni quoits; (2) one and one-half oz. of Gruyére and Parmesan cheese

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