Macaroni a la Creme

Ingredients

• | lb. of Macaroni
• 2 oz. of butter
• one onion stuck with two cloves
• a pinch of nutmeg
• a pinch of pepper
• | pint of white broth
• 4 table-spoonfuls of cream

Method

1. 1

   Boil macaroni in salted water with butter and onion.

2. 2

   Drain and return to saucepan with butter, cheeses, nutmeg, and pepper.

3. 3

   Moisten with broth and cream, cook for five minutes, then serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 400. The excerpt below is the record exactly as published.

Macaroni a la Creme. — Boil in plenty of salted water for three-quarters-of-an-hour |lb. of Macaroni, adding Joz. of butter and one onion stuck with two cloves. Drain well, and put it back into a saucepan with Jib. each of butter, grated Gruyere cheese, and grated Parmesan cheese, J of a pinch of nutmeg, and a pinch of pepper. Moisten with J pint of white broth and 4 table-spoonfuls of cream. Cook all together for five minutes, stirring well, and when the Macaroni is soft and ropy, dish it up, and serve. Macaroni a la Genevois. — Boil half-a-dozen fresh pork sausages in stock ; when cooked, drain, and let them get cold. Boil the required quantity of Macaroni in salted water, and when very tender turn it on to a sieve to drain. Cut the sausages in slices, and arrange them with alternate layers of the Macaroni on a deep dish, strewing grated Parmesan cheese between each layer. Pour over the contents of the dish some nicely-flavoured rich veal gravy, cover the dish, and put it in a slow oven for about one hour. Serve the Macaroni very hot in the dish in which it was cooked. Macaroni au Gratin. — (1) Put 9oz. of Macaroni (not broken up) into a saucepan with boiling salted water, and when done, drain, put it into a stewpan, add a little pepper ami grated nutmeg to taste, and thicken with a few table- spoonfuls of bechamel sauce. Warm this up on the fire for a few minutes, take it off, toss the pan, and add ^lb. of butter, 2oz. each of grated Parmesan and Gruyere cheeses, and pour the whole on a gratin-dish. Sprinkle with a little more cheese, and gratinate for twenty or twenty-five minutes in the oven, then serve. For details respecting Culinary Processes, Utensils, Fauces, etc., referred to, see under their special heads. TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 88G Macaroni — continued. (2) Mix a little flour in 1 b teacupfuls of milk or cream, work in Joz. of butter

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