Macaroni and Cheese Croquettes

Ingredients

• two quarts of water
• a little salt
• a small piece of butter
• half a pound of macaroni
• half a pint of Bechamel
• a little cayenne pepper
• salt
• grated nutmeg
• half a pound of grated Parmesan
• half a pound of Gruyere cheese
• the yolks of four eggs

Method

1. 1

   Boil water with salt and butter, add macaroni, and cook until tender.

2. 2

   Drain and cut into pieces.

3. 3

   In a stew-pan, mix with Bechamel, cayenne, salt, and nutmeg.

4. 4

   Stir in cheeses and yolks of eggs.

5. 5

   Shape into pieces, dip in egg and breadcrumbs, and fry in hot lard.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 213. The excerpt below is the record exactly as published.

Macaroni and Cheese Croquettes. Put two quarts of water, with a little salt and a small piece of butter, into a stew-pan, and when boiling add half a pound of macaroni, which boil until tender, drain upon a sieve, and when cold cut into pieces a quarter of an inch in length, putting them into a stew-pan with half a pint of Bechamel (p. 327), a little cayenne pepper, salt, and grated nutmeg; let simmer a few minutes until rather thick, stir- ring it gently occasionally; then add half a pound of grated Parmesan and Gruyere cheese (or good common cheese may be used), turn gently a few minutes longer over the fire, take it off, stir in the yolks of four eggs

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