Macaroni Soup (Sarde)

Ingredients

• one ounce and a half of butter
• two ounces of leg of veal
• five ripe tomatoes
• three pints of good broth
• one pound of macaroni
• one ounce of fresh butter
• one and a half of grated cheese
• season with salt and pepper

Method

1. 1

   Fry onion and veal in butter until brown.

2. 2

   Add tomatoes and broth, boil for half an hour.

3. 3

   Cook macaroni as described, then mix with butter and cheese, toss, and combine with broth.

4. 4

   Stir and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 23. The excerpt below is the record exactly as published.

MACARONI SOUP (SARDE). Peel and slice an onion in small dice ; put these into a stewpan with one ounce and a half of butter and two ounces of leg of veal, also cut in small dice. Fry the lot to a nice brown coloui*, then add five ripe tomatoes, pre- viously peeled and passed through a sieve ; moisten with three pints of good broth ; season with salt and pepper, and boil for half an hour. Meantime cook and strain as described one pound of macaroni ; put it in a stewpan with an ounce of fresh butter and one and a half of grated cheese ; toss this up well together on the fire ; then pour it into the other stewpan with the broth ; stir, and serva This soup can be varied by using other kinds of paste, and substituting chicken, mutton, or game for veal. PRACTICAL HOUSEHOLD COOKERY. 51 88. MACARONI SOUP (PALERMO). Put into a well buttered stewpan three slices of gammon , one pound of lean beef, the same quantity of knuckle, ono fowl, the same quantity of vegetables as if for a soup, and half a pint of good broth ; set the lot to simmer, and when nicely browned all around add three pints of boiling broth ; simmer for one hour and a half, then take the meat and vegetables out, skim, clarify, and strain the broth through a fine cloth, and put it back again into the stewpan by the side of the fire. Meantime cook one pound of macaroni as indicated, strain and cut it in pieces three inches long, put it into the broth, and boil slowly for a few minutes. Prepare and mix in another stewpan on the fire the yolks of four eggs whisked and passed through a sieve, with a gill of cream, half an ounce of grated cheese, one ounce of butter, salt and a little white pepper to taste. When the butter is melted and the lot well whisked together pour it over with the broth, give it a good stir so as to mix well the contents, and when near the boil pour into a soup- tureen, and serve with grated cheese on a plate apart. 84. MACARONI SOUP A LA REINE. Pound in a. mortar the breast of a chicken not too much cooked, mix it with a gill of supreme sauce (No. 188), pass it through a sieve, and keep it hot in a bain-marie. Mean- while cook one pound of macaroni when drained, place it in a saut6-pan with two ounces of fresh butter, three or four spoonfuls of grated cheese, and as many of chicken gravy. Toss this up well in the saut^-pan, then add the hot purde of chicken to it, and toss again so as to mix the lot well together. When this is done and the compound made 52 PRACTICAL HOUSEHOLD COOKERY. quite hot dress it up on a dish, and serve with one quart or three pints of boiling broth in a soup-tureen apart. 85. MACARONI SOUP (M0N6LAS). Cook and strain one pound of macaroni; put it in a saute-pan with two ounces of fresh butter

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