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Spaghetti and Cheese
From Miss Parloa's kitchen companion, 1887
Serves 1
This dish is suitable for luncheon or dinner.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 282. The excerpt below is the record exactly as published.
a level teaspoonful of salt and one-fourth of a teaspoonful of pepper. Put half the macaroni into an escalop-dish, and sprin- kle over it one table-spoonful of Parmesan cheese ; then VEGETABLES. 539 pour on half the sauce. Now put the rest of the maca- roni into the dish, and add the remainder of the sauce. Sprinkle a second table-spoonful of cheese over the mix- ture. Set the dish in a rather hot oven, and cook for a quarter of an hour. It is a very nice entree, or may be served with the vegetables in some other course of a -dinner. Macaroni a la Milanaise. Anybody fond of macaroni will find this to be an ex- cellent mode of cooking it. Of macaroni, only a quarter of a pound is required ; and the other materials for the dish are : a pint of white stock, half a pint of cream or milk, half a can of mushrooms or a quarter of a pound of fresh ones, a slice of carrot, a slice of onion, three table-spoonfuls of butter, two generous table-spoonfuls of flour, three teaspoonfuls of salt, and one-eighth of a tea- spoonful of pepper. After breaking the macaroni into pieces about three mches long, wash it, and put it into a stew-pan with two quarts of boiling water and two teaspoonfuls of salt. Let it boil for half an hour, and meanwhile make a sauce. Put the butter and flour into a small stew-pan, and beat to a cream ; then add the onion, carrot, pepper, remain- ing salt, and stock, and heat slowly. When the sauce begins to boil, set it back where it will only simmer for about twenty minutes. At the end of that time add the milk or cream, and then strain the sauce. Pour the water from the macaroni, and in its place put the pauce and mushrooms. Cook for five minutes longer. Spaghetti & Tltalienne. Use for six persons a quarter of a pound of spaghetti, a cupful of white stock, — chicken or veal, — a table- spoonful of flour, two of butter, one teaspoonful and a half of salt, one-fifth of a teaspoonful of white pepper, 540 MISS PARLOA'S KITCHEN COMPANION. one-tenth of a teaspoonful of cayenne, half a cupful of American cheese, and two table-spoonfuls of Parmesan cheese. Break the spaghetti into pieces about five inches long. Put it into a stew-pan with two quarts of boiling water, and boil rapidly, with the saucepan uncovered, for twenty minutes. At the end of that time pour the spa- ghetti into a colander, and drain it well. Return it to the stew-pan, and, after adding the salt, pepper, and stock, set the pan on the stove again. Beat the flour and butter together, and stir them into the mixture as soon as it begins to boil. Cook for five minutes; then add the cheese, broken into fine bits ; and continue the cook- ing until the cheese becomes melted, — say for three or four minutes. The pan must be shaken vigorously several times while the cheese is melting. Serve the spaghetti without delay. * Spaghetti and Cheese. If the dish is to be served to six or eight persons, use a quarter of a pound of spaghetti, the yolks of two eggs, half a pint of milk, three table-spoonfuls of butter, half a cupful of soft mild cheese, broken into bits, a level tea- spoonful of salt, one-eighth of a teaspoonful of cayenne, and one-third of a teaspoonful of white pepper
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