Macaroni Quenelles

Ingredients

• four ounces of macaroni
• four ounces of Parmesan cheese
• two ounces of butter
• a blade of mace
• a pinch of cayenne
• as much cream as will make

Method

1. 1

   Boil macaroni in veal broth until soft.

2. 2

   Mix with grated Parmesan and butter, adding flour to absorb.

3. 3

   Shape quenelles and boil in stock for a few minutes before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 874. The excerpt below is the record exactly as published.

wo ounces of Parmesan cheese, and mince the white moat of a chicken, or the breast and merrj'thought of a fine fowl, a slice or two of boded ham, quite free from fat, a pinch of salt, if necessary, and a very little pepper. Moisten the mince with a cup of thick cream, and two table-spoonfiils of rich gravy-. Stir the macaroni with the mince, add ttie yolks of four eggs, and the whites of two, and steam for three-quarters of an hour in a buttered mould. Servo with a rich veal grav^', flavoured with onion and tarragon, and more grated cheese in a dish. Sufficient for three or fotir persons. Macaroni Pudding, Plain.— Butter a pie-dish, and cover the bottom with about two and a half ounces of uncooked macaroni. Pour over it one quart of cold nulk made sweet. Stir in a couple of well-beaten eggs, and flavour with any essence liked, ratafia or vanilla. Put bits of butter over the top, and a little grated nutmeg. Bake in a slow oven for thi-ee hours. Probable cost, 8d. Sufficient for four or five persons. Macaroni Pudding, with Almonds. — Blanch an ounce of sweet and four or five bitter almonds ; cut them small, and soak them with foui" ounces of macaroni broken into inch lengths in a quart of milk. In an hoirr or two, when the macaroni has well soaked, simmer it over a slow fire, adding a pint of cream or nulk, and as much sugar — pounded loaf — as will sweeten (say about four oimces). When the pudding has simmered and cooled, stir in two ounces of butter in bits, and six well-beaten eggs. Pour the mixture, which should be beaten for some minutes, into a buttered pie- dish, and bake in a moderate oven, with cinna- mon or grated nutmeg over the top. Time to simmer mararoni, three-quarters of an hour ; to bake, about one hour. Macaroni Quenelles.— The macaroni for quenelles should be boiled in veal broth until soft. Grated Parmesan is then mixed with it in about equal quantities, and then both are beaten to a smooth paste in a stew- pan, with two ounces of butter, dissolved, and with flour sufficient to absorb the butter. Add a blade of mace, pounded, and a pinch of cayenne, with as much cream as will make the above ingredients into a smooth mass. Shape the quenelles in a tea-spoon, and boil in stock, about three minutes before the soup for which they are intended is ready for serving. Put them into the tureen. Time, haK an hour to boil macaroni ; quarter of an hour to stew with cheese. Probable cost, 5d. to 6d. per pound. Sufficient, four ounces of macaroni

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