Maccaroni Soup
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 9. The excerpt below is the record exactly as published.
Maccaroni soup. Poularde à la Montmorency. Pullet à la Montmorency. Bar grillé sauce tartare. Broiled bass, tartare sauce. Gigot rôti. Roast leg of mutton. Purée de marrons. Purée of chestnuts Omelette soufflée. Omelet soufflé. Maccaroni soup. Soak your maccaroni in salt and water, and boïil in a little stock : when cooked, put it in the soup-tureen and pour the necessary quantity of boiling stock over it. Hand either scraped Gruyère or Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.