Macaroni a l'Americaine

Ingredients

• Quarter pound of Macaroni
• One ounce of Butter
• One ounce of Flour
• Half a pint of Tomato Puree
• Pepper, Salt, and a little Sugar to taste

Method

1. 1

   Boil the macaroni in water with a little salt till quite tender, then strain, and wash it in cold water and cut it in small pieces.

2. 2

   Melt the butter, add the flour and half a pint of puree of tomato, add seasoning, let it boil well, season to taste; then stir in the macaroni and make it hot.

3. 3

   Dish it up on a hot dish, serve some croutons of fried bread, and sprinkle a few brown bread-crumbs on top.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 58. The excerpt below is the record exactly as published.

Macaroni h. rAmericaine. Ingredients, Quarter pound of Macaroni. One ounce of Butter. One ounce of Flour. Half a pint of Tomato Puree. Pepper, Salt, and a little Sugar to taste

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