Macaroni a l'Italienne

Ingredients

• per Ib. of macaroni
• five oz. of grated Gruyére
• five oz. of grated Parmesan
• two oz. of butter
• salt
• pepper
• nutmeg

Method

1. 1

   Cook macaroni in boiling water, drain, and dry in a sautépan.

2. 2

   Season with salt, pepper, and nutmeg.

3. 3

   Mix with cheeses and butter, sauté, and serve in a timbale.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 386. The excerpt below is the record exactly as published.

MACARONI A L’ITALIENNE Cook the macaroni in boiling water; completely drain it; put it into a sautépan, and toss it over the fire to dry. Season it with salt, pepper and nutmeg; cohere it with five oz. of grated Gruyére and Parmesan, in equal quantities, and two oz. of butter, cut into small pieces, per Ib. of macaroni. Sauté the whole well to ensure the leason, and dish in a timbale. 2286—MACARONI AU GRATIN Prepare the macaroni after No. 2285, adding to it a little Béchamel sauce; and set it on a buttered gratin-dish, be- sprinkled with grated cheese. Sprinkle the surface of the pre- paration with grated cheese and raspings, mixed, and with melted butter, and set the gratin to form in a fierce oven. 2287—MACARONI AU JUS Parboil the macaroni in salted water, keeping it somewhat firm; drain it, cut it into short lengths, and simmer it in beef aps 674 GUIDE TO MODERN COOKERY braising-liquor, until the macaroni has almost entirely absorbed the latter. Dish in a timbale, and sprinkle with a few tablespoonfuls of the same liquor. 2288—MACARONI A LA NANTUA Having cooked, drained and dried the macaroni, cohere it with crayfish cream, and mix therewith twenty-four crayfishes’ tails per Ib. of macaroni. Dish in a timbale, and cover the macaroni with a julienne of very black truffles. 2289—MACARONI A LA NAPOLITAINE Prepare a beef estouffade with red wine and tomatoes; cook it for from ten to twelve hours, that it may be reduced to a purée. Rub this estouffade through a sieve and put it aside. Parboil some thick macaroni, keeping it somewhat firm; drain it; cut it into short lengths, and cohere it with butter. Sprinkle the bottom of a timbale with grated cheese; cover with a layer of estouffade purée; spread a layer of macaroni upon the latter, and proceed in the same order until the timbale is full. Serve the preparation as it stands. 2290—MACARONI AUX TRUFFES BLANCHES Prepare the macaroni as directed under No. 2285, and add to it six oz. of white Piedmont truffles (cut into thin shavings), per Ib. of macaroni. Leave the preparation covered for five minutes and dish in a timbale. 2291—NOODLES (Nouilles) These are generally bought ready-made. If one wish to prepare them oneself, the constituents of the paste are :—one Ib. of flour, one-half oz. of salt, three whole eggs, and five egg- yolks. Moisten as for an ordinary paste, roll it out twice on a board, and leave it to stand for one or two hours before cutting it up. All macaroni recipes may be applied to noodles. For ‘‘ Nouilles a 1’Alsacienne,”’ it is usual, when the prepara- tion is ready in the timbale, to distribute over it a few raw noodles sautéd in butter and kept very crisp. KACHE Kache is not a vegetable; but since this preparation has appeared either as a constituent or an accompaniment of certain VEGETABLES AND FARINACEOUS PRODUCTS 675 Russian dishes which occur in this work, I am obliged to refer to it. 2292—KACHE DE SEMOULE POUR COULIBIAC Take some coarse, yellow semolina, and scatter it over three times its bulk of boiling consommé. Cook it gently for twenty- five minutes; drain it on a sieve; spread it on a tray, and place it in a moderate oven to dry. This done, rub it lightly through a coarse Sieve with the view of separating the grains, and put it aside in the dry until wanted. 2293—KACHE DE SARRASIN POUR POTAGES Moisten one Ib. of concassed buckwheat with enough tepid water to make a stiff paste; add the necessary salt, and put this paste in a large Charlotte-mould. Bake in a hot oven for two hours. Then remove the thick crust which has formed upon the preparation, and transfer what remains, by means of a spoon, to a basin. Mix therewith two oz. of butter while it is still hot. Kache prepared in this way may be served in a special tim- bale. But it is more often spread in a thin layer on a buttered tray, and left to cool. It is then cut into roundels one in. in diameter, and these are rolled in flour and coloured on both sides in very hot, clarified butter. 2294—POLENTA In a quart of boiling water containing one-half oz. of salt, immerse two-thirds lb. of maize flour, stirring the while with a spoon, that the two may mix. Cook for twenty-five minutes; add two oz. of butter and two and one-half oz. of grated Par- mesan

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