Macaroni Soup with Cream

Ingredients

• about 5qts. of water
• a fowl
• a knuckle of veal
• a little salt
• 6oz. of butter
• 2 table spoonfuls of flour
• Mb. of Macaroni
• the yolks of five eggs
• 1 teacupful of grated Parmesan cheese
• 1 teacupful of cream
• a little butter

Method

1. 1

   Simmer the fowl and veal in water with salt for four hours.

2. 2

   Strain and skim the fat.

3. 3

   Make a roux with butter and flour, add broth, and simmer.

4. 4

   Boil the Macaroni, then add to the broth.

5. 5

   Mix egg yolks, cheese, and cream, stir into the soup without boiling, and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 413. The excerpt below is the record exactly as published.

6oz. of butter pulled in For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads. m. E ENCYCLOPEDIA OF PRACTWAL COOKERY. 891 Macaroni — continued. small pieces. When the butter is sufficiently melted, add a little pepper, and put the Macaroni in a deep dish in layers, with a handful of grated Parmesan cheese sprinkled over, and a little of the sauce poured over each layer. Sprinkle a little more cheese over the top layer, mask with browned clarified butter, and serve with a good broth in a tureen. (6) Blanch about l'2oz. of Macaroni in boiling water, with a little salt and butter ; take out, strain, cut it up into any desired lengths, and put it into a saucepan. In the meantime, prepare a rich vegetable soup, strain it into a saucepan, add the white of an egg beaten up in a little cold soup to clarify it, then boil and skim free of fat. Strain it into the saucepan containing the Macaroni, and simmer at the side of the lire until nearly done, letting it remain till slightly firm. Prepare a liaison of twelve eggs, mixed with a little well-whipped cream, a lump of warmed butter, 6oz. of grated Parmesan cheese, and pepper to taste ; stir this gradually into the soup, taking care that it is not boiling, pour it all into a tureen, and serve. The grated cheese may be served separately if desired. (7) Pour 4 pints of clear chicken broth into a stewpan, and boil, then put in Goz. of Macaroni broken into small pieces. Clean the hearts and livers of three or four chickens, put them in a frying-pan with a lump of butter, and fry till half cooked; drain the hearts and livers and cut into small squares, then put them into the soup. When the Macaroni is tender, turn the soup into a soup- tureen, dust over a little pepper and powdered cinnamon, and serve while very hot with a plate of sippets of toast. Macaroni Soup with. Cream. — Pour about 5qts. of water into a stockpot, and add a fowl, a knuckle of veal, and a little salt. Put the pot on the fire, skim the liquor frequently, and when it boils remove the pot to the side, and add a carrot, an onion, a leek, and a root of celery. Simmer gently for four hours, then strain it through a fine sieve and skim off all the fat. Put Goz. of butter into a saucepan, and when melted mix in 2 table spoonfuls of flour ; let it remain on the fire for a few minutes, then pour in the broth. B >il up again, remove it to the side of the fire to simmer for twenty-live minutes longer, and strain again. In the meantime, boil Mb. of Macaroni in salted water, and when done, strain, and add it to the broth. Beat up the yolks of five eggs in a basin, add gradually 1 teacupful of grated Parmesan cheese, and 1 teacupful of cream. Stir this into the soup together with a little butter

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