Consomme au Maccaroni

Ingredients

• some pieces of maccaroni
• a dessert-spoonful of sherry
• a few drops of tabasco or chilli vinegar
• a plate of grated Parmesan

Method

1. 1

   Make a clear consomme, boil maccaroni in milk or stock, drain, cut into rings, and add to consomme with sherry and vinegar just before serving.

2. 2

   Serve with grated Parmesan.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 205. The excerpt below is the record exactly as published.

Consomme au maccaroni.* Filets de pomfret aux fines herbes. Epigrammes de mouton anx epinards. Quenelles de volaille au macedoine de legumeSv Quartier d'agnean anx petits pois, Chaud-froid de becassines, Chon-flenr an gratin. Reine-clandes a la creme. Charlotte Rnsse an praline. Fromage, hors d'oenvres. Dessert, Clear soup raaccaroni. witli 1. — Proceed to make a bright clear consomme in the nsual way : boil till tender in milk or weak stock some pieces of maccaroni : when done, drain them, let them get cold, and cut them into thin rings, add them to your con- somme just before serving, with a dessert-spoonful of sherry to which a few drops of tabasco or chilli vinegar have been added, let a plate of grated Parmesa

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