vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tagliatelli a la Genoise
From Practical household cookery, 1891
Serves 2
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 27. The excerpt below is the record exactly as published.
a pound of tagliatelli as dcsciibed in No. 95. Found a small clove of garlic, with three ounces of pnrmesan cheeee and a sprig of green basil, in a mortar ; moisten these gradually with two tablespoonfuls of good salad-oil, and when well pounded put the contents in a eante-pan. S8 PRACTICAL HOUSEHOLD COOKERY. it in the saute-pan with the mixture on the fire, to which add two ounces of fresh butter ; toss the contents up till the sauce is properly melted and well mixed with the paste, then serve with some grated parmesan cheese apart
Cook this with the app: pantry check, scaling, and the assistant.