Macaroni with Milk and Egg

Ingredients

• 4oz. of Macaroni
• a breakfast-cupful of milk
• a table-spoonful of flour
• a little nutmeg
• a small quantity of minced parsley
• the yolk of an egg
• loz. of butter
• 2oz. of finely-minced tender part of a fowl

Method

1. 1

   Boil the Macaroni in salted water until tender, then drain and cool.

2. 2

   In a saucepan, reduce milk, thicken with flour, and season.

3. 3

   Stir in nutmeg, parsley, yolk, and butter.

4. 4

   Add minced fowl, mix, and fill a buttered mould with this mixture, covering with more Macaroni.

5. 5

   Tie over with cloth, simmer in water for about 45 minutes, turn out onto a dish, pour gravy around, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 416. The excerpt below is the record exactly as published.

4oz. of Macaroni in a saucepan of salted water for about thirty minutes, when it should be quite tender ; take it out, drain, let it get quite cold, then line a buttered mould or basin with it. Put an onion in a sauce- pan with a breakfast-cupful of milk, reduce to half its bulk over a quick fire, and thicken with a table-spoonful of flour mixed with a little milk ; stir well, grate a little nutmeg over, and sprinkle in a small quantity of minced parsley. Remove the pan from the fire, stir in the yolk of an egg and loz. of butter, and when well mixed add 2oz. of finely-minced tender part of a fowl

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