Macaroni a la Milanese

Ingredients

• 2 oz. macaroni
• 3 tomatoes
• | oz. butter
• i slice of onion
• i oz. flour
• i gill of milk
• i oz. grated cheese
• | tablespoonful of cream
• seasoning
• carmine if necessary

Method

1. 1

   Have macaroni in a pan.

2. 2

   Pour most of this sauce over.

3. 3

   Mix, and make very hot.

4. 4

   Pour into an au gratin dish.

5. 5

   Coat with the remainder of the sauce and garnish with parsley.

As published

This recipe was extracted from Berridge House recipe book (1910), page 38. The excerpt below is the record exactly as published.

Macaroni a la Milanese 2 oz. macaroni, boiled and cut in one-inch lengths, 3 tomatoes, \ oz. butter, i slice of onion, seasoning, i oz. butter, i gill of milk, i oz. flour, tomato puree. Make into a sauce, season, and add i oz. grated cheese, | tablespoonful of cream, carmine if necessary. Method. — Have macaroni in a pan. Pour most of this sauce over. Mix, and make very hot. Pour into an au gratin dish. Coat with the remainder of the sauce and garnish with parsley. Semolina Slabs 3 oz. semolina, salt and cayenne, i pint of milk, egg, 3 oz. grated cheese, crumbs. Method. — Boil the milk, sift in the semolina, and cook till quite thick and transparent. Add | Cook together and sieve when tomatoes are I tender. SECOND COURSE • i3 cheese and seasonings. Spread on a wet plate and divide into portions. When cool, form into square blocks. Coat with egg and crumbs and fry in deep fat. Serve on a fancy paper, sprinkled with cheese. Half this quantity will make a nice dish. Cheese Aigrettes 1 1 oz. flour, salt and cayenne, 1 oz. grated cheese, 1 egg, | oz. butter

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