Coquilles de Spaghetti aux Jambon et Truffes

Ingredients

• 1 pound of spaghetti
• some butter
• a little thin Cream sauce
• the necessary quantity of grated Parmesan cheese
• a good deal of finely shredded ham
• truffles

Method

1. 1

   Cook the spaghetti and drain.

2. 2

   Heat butter, add spaghetti, stir, then moisten with cream sauce.

3. 3

   Season and incorporate Parmesan cheese, ham, and truffles.

4. 4

   Fill shells with spaghetti, sprinkle with Parmesan, add butter, and bake until golden.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 27. The excerpt below is the record exactly as published.

COQUILLES DE SPAGHETTI AUX JaMBON ET TrUFFES — Shells of Spaghetti with Ham and Truffles. Cook the Spaghetti and drain, when done. Heat some butter ; when at the nut degree, add the spaghetti; stir for a while, then moisten with a little thin Cream sauce, season ' highly, incorporate the necessary quantity of grated Parmesan cheese and a good deal of finely shredded ham and truffles. Fill some shells with the spaghetti, strew over some grated Parmesan cheese, place a small piece of butter on each and bake in a brisk oven to a light golden color. Spaghetti a la Boieldieu — Spaghetti, Boieldieu Style. Boil I pound of spaghetti

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