Macaroni à la Beine

Ingredients

• eight ounces of macaroni
• a tablespoon of salt
• ten ounces of rich, well-flavored white cheese
• a pint of cream
• a couple of ounces of sweet butter
• fine white bread for topping

Method

1. 1

   Break macaroni into pieces, wash, and boil until tender.

2. 2

   Drain and mix with cheese, cream, salt, cayenne, and butter.

3. 3

   Layer in a dish, top with fried bread cubes, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 135. The excerpt below is the record exactly as published.

Macaroni à la Beine Take eight ounces of macaroni, break it in pieoes three or four inches long, wash it in cold water, and at once drop it lightly and by degrees into a pan of boiling water. Let it boil until the pipes are tender, which may be in about fifteen or twenty minute». When it is half done, add a tablespoon of salt, and shake the pan now and then to keep the macaroni free from the bottom. When cooked, turn it upon a sieve or colander to drain. Haye ready ten ounces of rich, well-flavored white cheese, dissolved in a pint of cream. Add to the cream and cheese a little salt, a rather full seasoning of cayenne, and a couple of ounces of sweet butter

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