Macedoine Loaf

Ingredients

• Soft stale bread-crumbs, % cup
• Cold, cooked fowl, 1^ cup
• Butter, melted, 1 tablespoon
• P'lour, 1/^ tablespoon
• Milk, 1/^ cup
• Eggs, 2
• Macaroni (cooked, and cut small), 1 cup
• Fresh mushrooms, 1/2 cup
• Canned pimentoes, cut small, 1 tablespoon
• Cream, beaten till stiff, 1/4 cup
• Salt, 1 1/4 teaspoons
• Parsley, finely chopped, 1 teaspoon
• White sauce, or tomato sauce, parsley sprigs

Method

1. 1

   Melt the butter, add the flour, and stir till well blended.

2. 2

   Gradually pour on the milk, stirring constantly.

3. 3

   Bring to the boiling-point, then add the bread-crumbs and the yolks of the eggs which have been beaten until thick and lemon-colored.

4. 4

   Also add the macaroni and fowl, cut in strips.

5. 5

   Add 1 tablespoon of canned pimentoes, the mushrooms cut in strips, cream, beaten till stiff, salt, and parsley.

6. 6

   Stir until well mixed, then fold in the beaten egg whites.

7. 7

   Turn into a pan or mold lined with buttered paper, and bake in a moderate oven until firm.

8. 8

   Remove to a hot serving dish, and pour round it a tomato sauce or a white sauce with sautéed mushroom caps added.

9. 9

   Garnish with sprigs of parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 33. The excerpt below is the record exactly as published.

MACEDOINE LOAF Soft stale bread-crumbs, % cup, Cold, cooked fowl, l^ cup, Butter, melted, 1 tablespoon, P'lour, 1/^ tablespoon. Milk, 1/^ cup, Eggs, 2, Macaroni (cooked, and cut small), 1 cup, Fresh mushrooms, % cup. Canned pimentoes, cut small, 1 tablespoon, Cream, beaten till stiff, 14 cup. Salt, 114 teaspoons, Parsley, finely chopped, 1 teaspoon, White sauce, or tomato sauce, parsley sprigs

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