Cheese à l’Italienne

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Time: Cook: 70 min Total: 70 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

Half a pound of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
quarter of a pound of mutton suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
2oz. of boiled and cut-up macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

to serve with

rich tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]

Instructions (3)

Beat all this together with two eggs
steam for one hour and ten minutes in a well-buttered basin or mould
Serve with rich tomato sauce over and round it

Original Text · last edited 4 days ago

Cheese à l’Italienne.—Half a pound of grated
Parmesan cheese, quarter of a pound of mutton
suet, 2oz. of boiled and cut-up macaroni, with pepper
and salt to taste. Beat all this together with two
eggs, and steam for one hour and ten minutes in a
well-buttered basin or mould. Serve with rich
tomato sauce over and round it. If preferred, any
other rich savoury sauce, or even clear gravy, may
be served round it. Rice is just as good as
macaroni for this dish.

Notes

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