Macaroni Oroquettes

Ingredients

• a quarter of a pound of macaroni
• two ounces of butter
• one ounce of grated Parmesan cheese
• salt to taste
• white pepper to taste
• a ladleful of Allemande sauce

Method

1. 1

   Cook macaroni in salted water, drain, and mix with butter, Parmesan, salt, white pepper, and Allemande sauce.

2. 2

   Turn into a buttered tin, cover, and weigh down.

3. 3

   Once cold, cut into pieces, roll in cheese, dip in beaten egg, roll in breadcrumbs, and fry in hot fat.

4. 4

   Drain and serve with grated Parmesan.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 136. The excerpt below is the record exactly as published.

Macaroni Oroquettes Cook a quarter of a pound of macaroni in salted water, drain and put in a saucepan with two ounces of butter, one ounce of grated Parmesan cheese, salt and white pepper to taste, and a ladleful of Allemande sauce

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