Macaroni a la Milanaise

Ingredients

• a quarter of a pound of macaroni
• a pint of white stock
• half a pint of cream or milk
• a quarter of a pound of fresh ones
• a slice of carrot
• a slice of onion
• three tablespoonfuls of butter
• two generous tablespoonfuls of flour
• three teaspoonfuls of salt
• one-eighth of a teaspoonful of pepper

Method

1. 1

   Break the macaroni into pieces about three inches long, wash it, and put it into a stew-pan with two quarts of boiling water and two teaspoonfuls of salt.

2. 2

   Let it boil for half an hour.

3. 3

   Meanwhile, make a sauce by putting the butter and flour into a small stew-pan, beating to a cream, then adding the onion, carrot, pepper, remaining salt, and stock, heating slowly.

4. 4

   When the sauce boils, simmer for about twenty minutes.

5. 5

   Add the milk or cream, strain the sauce, pour it over the macaroni, and cook for five minutes longer.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 282. The excerpt below is the record exactly as published.

Macaroni a la Milanaise. Anybody fond of macaroni will find this to be an ex- cellent mode of cooking it. Of macaroni, only a quarter of a pound is required ; and the other materials for the dish are : a pint of white stock, half a pint of cream or milk, half a can of mushrooms or a quarter of a pound of fresh ones, a slice of carrot, a slice of onion, three table-spoonfuls of butter, two generous table-spoonfuls of flour, three teaspoonfuls of salt, and one-eighth of a tea- spoonful of peppe

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