Macaroni a la Napolitaine

Ingredients

• two pounds of a leg of veal
• an ounce of butter
• a quart of consomme
• a pint of tomato sauce
• two ounces of Parmesan
• four ounces of Gruyere cheese
• a pound of macaroni

Method

1. 1

   Put two pounds of a leg of veal, with an ounce of butter, in a saucepan on the fire.

2. 2

   When well colored on both sides, moisten with a quart of consomme, and boil gently about three hours, or until your consomme is reduced two thirds, then strain it, and put it in a saucepan, with a pint of tomato sauce, two ounces of Parmesan and four ounces of Gruyere cheese, grated, a pinch of salt, pepper, and nutmeg, and boil gently.

3. 3

   Boil a pound of macaroni in water, with a little salt, add it to your sauce, simmer at the side of the range for half an hour, and serve.

Nutrition per serving

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 la Napolitaine. Put two pounds of a leg of veal, with an ounce of butter, in a saucepan on the fire. When well colored on both sides, moisten with a quart of consomme (Art. 1), and boil gently about three hours, or until your consomme is reduced two thirds, then strain it, and put it in a saucepan, with a pint of tomato sauce, two ounces of Parmesan and four ounces of Gruyere cheese, grated, a pinch of salt, pepper, and nutmeg, and boil gently. Boil a pound of macaroni

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