Macaroni Risoles

Ingredients

• a cupful of cold, boiled macaroni
• a tablespoonful of butter
• two of flour
• a cupful of hot milk
• a large tablespoonful of grated cheese
• the whipped yolks of four eggs
• fine cracker crumbs
• set in the ice-box for two hours

Method

1. 1

   Make a white sauce by cooking butter and flour, then stir in hot milk until thick.

2. 2

   Add cheese and yolks, then mix in macaroni.

3. 3

   Form into balls, roll in egg and crumbs, chill, and fry in deep fat.

4. 4

   Serve with tomato sauce.

As published

This recipe was extracted from Kirmess cook book (1907), page 122. The excerpt below is the record exactly as published.

ACARONI RISSOLES. Marion Harland. Have ready a cupful of cold, boiled macaroni, cut up small. Make a white sauce by cooking together a tablespoonful of butter and two of flour and stirring into them a cupful of hot milk. Stir until thick, add a large tablespoonful of grated cheese, and, gradually, the whipped yolks of four eggs, beating all the time. Work the macaroni into the sauce and set aside until the mixture is very cold. With floured hands form into small balls, not quite as large in circumference aa a silver dollar, roll in beaten egg, then in fine cracker crumbs, and set in the ice-box for two hours

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