Macaroni Soup (Monégas)
From Practical household cookery, 1891
Serves 4
Serve with boiling broth in a separate tureen.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 24. The excerpt below is the record exactly as published.
MACARONI SOUP (M0N6LAS). Cook and strain one pound of macaroni; put it in a saute-pan with two ounces of fresh butter divided in five or six parts, and placed in as well as over the macaroni ; move the saut^-pan over a slow fire, sprinkle half an ounce of grated cheese over it, then place in the centre the fleshy part of half a cooked fowl, properly boned and cut in small dice, also a few slic&s of truffles, two spoonfuls of foie-gras, a few mushrooms sliced fine
Cook this with the app: pantry check, scaling, and the assistant.