Croquettes of Macaroni Cheese
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 1. The excerpt below is the record exactly as published.
CROQUETTES OF MACARONI CHEESE. INGREDIENTS. Theremainsof macaroni cheese \ pint Milk. § ozs. Flour. 1 oz. Butter. Grated Parmesan to taste 1 Egg- Pepper and salt to taste METHOD. Take the cold remains of macaroni cheese, chop small. Make a sauce of the butter, flour, and milk, mix with the chopped macaroni, add grated Parmesan and seasoning to taste, mix in the egg, let it get cold. Make into balls, egg and bread crumb, and fry. Serve piled high in a dish, with a little grated Parmesan scattered over. No. 11. TOMATO CHEESE INGREDIENTS. Grated cheese, 3 tablespoon- Butter 1 oz. fuls Pepper, salt, and cayenne to Tomato sauce, 1 tablespoonful taste METHOD. Melt the butter in a saucepan, add the tomato sauce, 6 and then the cheese. Mix Avell, and add seasoning. When very hot pour upon croutons, or pieces of toast. Serve at once. No. 12. CAULIFLOWER AU GRATIN. INGREDIENTS. Boiled cauliflower White sauce (see index) Cheese (grated) Bread crumbs Butter, 1 oz. Pepper and salt METHOD. Butter a shallow pie-dish ivell, put in a layer of sauce, then cauliflower, sprinkle the cauliflower thickly with cheese, and season well ; then add more sauce, cauliflower, and cheese till the dish is full ; the top layer must be of sauce. Sprinkle this well with cheese and a few bread crumbs, and put on plenty of small pieces of butter. Let it brown in the oven or before the fire. No. 13. CHEESE AIGRETTES. INGREDIENTS. 1 oz. of butter. 3 oz9. of fine flour. 2 ozs. of grated Parmesan cheese. 2 whole eggs and 1 yolk. Pepper, salt, and a little cayenne. 1 pint of water. METHOD. Put the butter and water in a saucepan on the fire to boil. Rub the flour through a sieve, shake it quickly into the water when boiling. Stir and cook thoroughly. Then add, off the fire, the eggs, beating them in one by one. Add the seasoning and the cheese. Drop teaspoonfuls of the mixture into hot fat (see French frying), and fry a 7 o-olden brown. They will take about ten minutes to cook. After they are dropped in the fat the pan must be drawn to the side of the lire, that they do not take a dark colour before they are cooked. Drain on kitchen paper and serve at once, piled high on a folded napkin. No. 14. CHEESE STRAWS. INGREDIENTS. 2 ozs. of butter. 2 ozs. of grated cheese. 3 ozs. of flour. Salt and cayenne. I yolk of egg. METHOD. Rub the butter into the Hour ; add the cheese and seasoning ; rub the cheese well into the flour, and mix all together with the yolk of egg ; roll the pastry out on a well-floured board and cut it into straws and rings ; bake in a very moderate oven on a slightly-greased baking sheet till they are a very light brown. Allow them to cool a little on the baking sheet before removing them. Serve three or four straws in each ring. No. 15. CROQUETTES DE VERMICELLE AU PARMESAN. Boil two ounces of vermicelli in three-quarters of a pint of milk until quite tender. Mix in one ounce of butter, a teaspoonful of French mustard, two ounces of grated cheese (Parmesan is the best), cayenne, season to taste. When the mixture has become quite cold, roll it out on a board (using a few bread crumbs) about half an inch thick ; cut into small crescents and any fancy shapes. Dip them into egg and then into crushed vermicelli ; fry a pretty golden colour in hot fat. Dish in a circle. This makes a very pretty savoury. 8 No. 16. MACARONI CHEESE. INGREDIENTS. 2 teaspoon ful made mustard Cayenne ) , , , Salt i t0 ta8te £ pint milk
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Cook this with the app: pantry check, scaling, and the assistant.