Consomme Camino

Ingredients

• one-quarter of a pound of macaroni
• salt
• a quart of consomme
• grated cheese

Method

1. 1

   Boil one-quarter of a pound of macaroni in salt water; when soft, drain, and cool in cold water.

2. 2

   Then cut in small pieces about one-half inch in length, and serve in a quart of consomme.

3. 3

   Serve grated cheese separate.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 58. The excerpt below is the record exactly as published.

Consomme Camino Fillet of bass, Menton Roast leg of lamb String beans Chateau potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee Eggs Princesse. Put some puree of fresh mushrooms in the bottom of small croustades, lay a poached egg on top, and cover with sauce Perigueux. Chicken saute, Hongroise. Joint a chicken and put in a saute pan with two ounces of butter, season with salt and a little paprika, simmer for five minutes ; then add a sliced onion and simmer slowly for ten minutes with the cover over the pan. Then add a cup of cream and cook for four minutes, and add one-half cup of cream sauce. Remove the chicken to a platter, pour the sauce over it, and garnish both ends of the platter with macedoine of vegetables. Macedoine of vegetables. Macedoine is a mixture of vegetables, and may be obtained in cans, but is easily made at home. If the canned sort is used drain off the juice, put in casserole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so. To make macedoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans. Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of butter, and simmer as above. Flageolet beans come in cans, or dry like dry peas. They may be omitted if desired. Consomme Camino. Boil one-quarter of a pound of macaroni in salt water; when soft, drain, and cool in cold water. Then cut in small pieces about one-half inch in length, and serve in a quart of consomme. Serve grated cheese

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