Macaroni with Parmesan

Ingredients

• macaroni
• a lump of butter
• two tablespoonfuls of cream
• as much grated Parmesan as will make it as thick as custard
• a French roll

Method

1. 1

   Boil and drain macaroni.

2. 2

   Mix with butter, cream, and Parmesan.

3. 3

   Pour over a soaked and heated French roll, then brown in the oven.

Nutrition per serving

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 37. The excerpt below is the record exactly as published.

a lump of butter, and while it is melting she breaks her eggs on to a plate, beats them quickly with a knife, and adds salt and pepper to them. When the butter is frothing and turning brown, she pours in the eggs, slips a knife underneath the middle and round the edge, to insure it not sticking to the pan, and as soon as ever it is "set,'' she "whips'' off her pan, claps a hot plate over it, and with a dexterous twist manages to turn it upside down, and re- move the pan, leaving the omelette on the plate — light, with a delicate brown crust upper- most. This plain omelette may be varied ad in- '' MAIGRE'' DISHES. in finitnm by adding minced onion_, lierl)s^ parsle3^_, mnsliroomSj cheeso_, or "whatever fancy may dictate. Another way of making* omelettes is to beat the eggs_, whites and yolks separately_, and add a few spoonfuls of milk. This makes quite a different kind, and is more suitable for sweet omelettes when preserves or jellies are eaten v/ith them. Two eggs per person is a very moderate allowance when makino" sino-le omelettes. When o o several persons are intending to partake at the same time, it is better to use more eggs, and make one large one. Salad is a delicious companion dish to a savoury omelette, and makes it a very substantial luncheon or supper dish. When ham is obtain- able, some very thin slices slightly frizzled are also an excellent addition, when not intending to make a meal exclusively " au maigre." Eggs are also very good when cooked "au gratin.'^ The same preparation is used as for " sole au gratin,^' and the eggs broken on to the bed, and allowed to cook until just firm. A great variety of excellent " maigre ^' dishes may be made from rice and macaroni. Rice is, perhaps, most generally liked when used for 112 ''MAIGRE'' DISHES. sweet dishes, or in curries. AVith cheese or fruit it is an excellent food. Macaroni is not generally appreciated in England_, but on the Continent it becomes a wholesome and delicious preparation. Dishes of macaroni, with tomatoes, mushrooms, trutSes, cheese, or fish are all good. The following recipe may be novel to many people : — After the macaroni has been boiled and drained, put it into a stewpan with a lump of butter, two tablespoonfuls of cream, and as much grated Parmesan as will make it as thick as custard; toss well together with a fork; then take a French roll

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