Italian Vol-au-vent

Ingredients

• a quarter of a pound of macaroni
• six chicken livers
• half a pound of fresh mushrooms
• one can of mushrooms
• one pint of stock
• one table-spoonful of Parmesan cheese
• four table-spoonfuls of butter
• three of flour
• two of strained tomato
• two table-spoonfuls of chopped onion
• one teaspoonful of chopped parsley
• two teaspoonfuls of salt
• half a teaspoonful of pepper

Method

1. 1

   Break macaroni into small pieces, boil in water with salt for half an hour.

2. 2

   Cut chicken livers into cubes, boil for half an hour.

3. 3

   Cook butter, onion, and parsley slowly for ten minutes, then add flour and stir until frothy.

4. 4

   Add stock, stir until boiling, then simmer for five minutes.

5. 5

   Strain sauce, add salt, pepper, mushrooms, and chicken livers.

6. 6

   Drain macaroni, add strained tomato and cheese.

7. 7

   Combine with sauce and serve in a vol-au-vent case.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 195. The excerpt below is the record exactly as published.

Italian Vol-au-vent. Use a quarter of a pound of macaroni, six chicken livers, half a pound of fresh mushrooms or one can of mush- I'ooins, one pint of stock, one table-spoonful of Parmesan cheese, four table-spoonfuls of butter, three of flour, two of strained tomato,, two table-spoonfuls of chopped onion, ENTRIES. 373 one teaspoonful of chopped parsley, two teaspoonfuls of salt, and half a teaspoonful of pepper

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