Macaroni a l'Italienne

Ingredients

• a pound of macaroni
• an onion
• four ounces of butter
• a teaspoonful of flour
• about four wineglasses of the juice of tomatoes
• two ounces of grated Parmesan cheese
• the same of Gruyere cheese

Method

1. 1

   Boil a pound of macaroni as the foregoing, and drain it.

2. 2

   Peel and cut an onion in small pieces, which put into a saucepan, with four ounces of butter.

3. 3

   When very slightly colored, add a teaspoonful of flour, a little salt, pepper, nutmeg, and about four wineglasses of the juice of tomatoes; boil gently; add two ounces of grated Parmesan cheese and the same of Gruyere cheese.

4. 4

   Mix all thoroughly together, add your macaroni, and, when very hot, serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 75. The excerpt below is the record exactly as published.

Macaroni a l'ltalienne. Boil a pound of macaroni as the foregoing, and drain it. Peel and cut an onion in small pieces, which put into a sauce- pan, with four ounces of butter. When very slightly colored, add a teaspoonful of flour, a little salt, pepper, nutmeg, and about four wineglasses of the juice of tomatoes; boil gently ; add two ounces of grated Parmesan cheese and the same of Gruyere cheese

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