Macaroni Omelet

Ingredients

• Two ounces of macaroni
• two ounces of bread crumbs
• two table-spoonfuls of flour
• four eggs
• half a pint of new milk
• three table-spoonfuls of cream
• half an ounce of parsley

Method

1. 1

   Boil macaroni until tender, drain, and mix with flour and boiling milk until thickened.

2. 2

   Add macaroni, parsley, and beaten eggs, season, and bake in a buttered dish until browned.

3. 3

   Serve with brown and onion sauce.

Nutrition per serving

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 43. The excerpt below is the record exactly as published.

Macaroni Omelet. Two ounces of macaroni, two ounces of bread crumbs, ^'O table-spoonfuls of flour, foiu’ eggs, half a pint of new milk, three table-spoonfuls of cream, and half an ounce of parsley. Boil the macaroni till tender ; drain the water from it ; rub the flour smooth with two spoonfuls of cold water ; pour the boiling milk upon it, stirring it till it becomes thickened ; add the macaroni cut in small pieces, the parsley chopped small, and the eggs well beaten ; season with pepper and salt ; bake it in a hot, buttered dish, in a moderately hot oven, till nicely browned ; let it stand a few minutes after it is taken out of the oven ; turn it over on a hot, flat dish, and serve with brown sauce and onion sauce. No. 41.— Macaroni Quenelle. One Ounce of macaroni, four ounces of bread crumbs, three eggs, two ounces of butter, quarter of a pint of cream, or new milk, quarter of an ounce of chopped parsley, one tea-spoon- ful of sweet leeks, and one tea-spoonful of lemon-thyme, marjo- ram, wdnter savory, and sweet basil, mixed. BoU the macaroni in water till tender, and cut it in small pieces ; boil the cream ; pour it upon the bread crumbs, and cover with a plate ; when cold, add the herbs, the butter, melted, the eggs, well beaten, and the macaroni ; mix all to- gether ; season with mace, Cayenne and white pepper, salt, and spice powder ; pour it into a buttered mould, and steam it, with a piece of paper over the top, about three quarters of an hour, and serve with white, or mushroom sauce. Macaroni Quenelle is equally good when lightly baked, and served ivith brown sauce and currant jeUy. No. 42. — Onion and Macaroni Omelet. Half a pound of small onions, two ounces of macaroni, three ounces of bread crumbs, five eggs, half a pint of mUk, and two ounces of butter. Stew the onions in the oven, wdth the butter, till tender. VEGETARIAN* COOKERY. ;4 Boil the macaroni in water about half an hour ; drain the water from it ; spread it on a cloth, and when cool, cut it in pieces. Mix the bread crumbs with the milk ; add the eggs, well- beaten ; season with pepper and salt. Put the onions into a well-buttered dish, dredged ivith flour ; lay the macaroni over them, and pour in the eggs, etc. Bake in a moderately hot oven ; turn it out on a hot, flat dish, and serve with brown sauce. No. 43. — Onion Omelet. Six onions, four eggs

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