Consommé with Macaroni and Tomatoes

Ingredients

• 6 large fresh tomatoes
• 1 ounce butter
• 2 tablespoonfuls fine-cut onion
• the same of fine-cut ham
• 8 whole black peppers
• 1 teaspoonful salt
• 1 teaspoonful sugar
• V4 teaspoonful pepper
• 4 ounces macaroni
• 2 ounces grated Parmesan cheese

Method

1. 1

   Remove skin from tomatoes, cut into pieces.

2. 2

   Melt butter, add onion, ham, bouquet, and black peppers; cook for 5 minutes.

3. 3

   Add tomatoes, salt, sugar, and pepper; cook for 20 minutes.

4. 4

   Mix yolks of eggs with cream, add to tomatoes; strain through a sieve.

5. 5

   Boil macaroni in salted water, drain, cut into small pieces; toss with butter, add cheese and tomatoes, mix carefully, put in a dish, pour consommé in a tureen.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 8. The excerpt below is the record exactly as published.

Consommfi with Macaroni and Tomatoes.— Remove the skin from 6 large fresh tomatoes, and cut them into pieces ; melt 1 ounce butter in saucepan, add 2 tablespoonfuls fine-cut onion, the same of fine-cut ham, a bouquet, and 8 whole black peppers; cook and stir 5 minutes ; then add the tomatoes, 1 teaspoonful salt, 1 teaspoonf ul sugar, V4 teaspoonful pepper, cook 20 minutes ; remove from fire, mix the yolks of 2 eggs with Y^ cup cream, add it to the tomatoes ; then strain through a sieve ; boil 4 ounces macaroni in salted water, drain in a sieve, and cut into small pieces ; place them in a saucepan, toss for few minutes over the fire, add 2 ounces grated Parmesan cheese

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