Macaroni Egg Sauce

Ingredients

• 1 cup macaroni
• a few chopped hard-boiled eggs

Method

1. 1

   Prepare macaroni as for macaroni au gratin.

2. 2

   Add chopped eggs, mix into creamed macaroni with a fork, and bake to a light brown.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 82. The excerpt below is the record exactly as published.

cup macaroni raw I tablespoon vegetable butter i cup tomato pulp A sprinkle of sage or thyme i tablespoon onion I egg Salt to taste Break the macaroni into inch lengths, drop into boiling salted water, and cook until thoroughly done ; then wash, and drain in (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 143 SCIENCE of FOOD ancf COOKERY a colander. Put the butter, the onion, and a little sage or thyme into a saucepan, and stir over the fire for a few moments, but do not brown. Add the tomato, and bring to a boil. Salt to taste. Then pour the hot mixture slowly into the beaten egg, stirring it briskly as it is being poured in. Add the cooked macaroni, pour all into an oiled baking pan, and bake to a light brown. MACARONI AU GRATIN Break macaroni into inch lengths, drop into boiling salted water, and let boil until thoroughly done. Then wash in cold water, and drain well. Mix with enough cream sauce to season. Pour into an oiled baking pan, grate fresh bread crumbs over the top, and press down with a spoon so they become well moistened. Sprinkle over with rich cream or small pieces of vegetable butter, and bake to a nice brown.- MACARONI EGG SAUCE Prepare the macaroni in the same manner as for macaroni au gratin. Add a few chopped hard-boiled eggs

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