Macaroni A La Napoutaine

Ingredients

• one pound of leg of veal
• about a quarter of a pound of veal or chicken stuffing
• a teaspoon in the centre of each slice of veal
• two ounces of clarified butter
• half a pint of good broth or gravy
• one pound of macaroni
• half a pint of good broth or gravy
• two handfuls of grated cheese
• a little grated nutmeg

Method

1. 1

   Prepare veal with stuffing, fry, and moisten with broth.

2. 2

   Boil and strain macaroni, mix with broth, butter, cheese, and nutmeg.

3. 3

   Serve with veal and brains arranged on top.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 25. The excerpt below is the record exactly as published.

MACARONI A LA NAPOUTAINE. Cut one pound of leg of veal in thin slices of about six inches long by two wide, prepare about a quarter of a pound of veal or chicken stuffing (see Stuffing), and place it with a teaspoon in the centre of each slice of veal ; roll the slices round so as to enclose the stuffing, flour these and put them in a saut^-pan with two ounces of clarified butter, together with a calfs brains properly blanched and sliced ; fry the lot to a nice colour, then moisten with half a pint of good broth or gravy, and simmer till cooked and tender. Mean- time break one pound of macaroni in short pieces, boil and strain in the usual way ; put it in a stewpan with half a pint of good broth or gravy, simmer till nearly reduced; then add a little butter, two handfuls of grated cheese, and a little grated nutmeg

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