386. MACARONI SOUP A LA ST. PIERRE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Soup Base
For Serving
Instructions (14)
  1. Cut some boiled macaroni into inch lengths.
  2. Place the macaroni in a stewpan with lobster-coral butter and cayenne.
  3. Simmer gently on the fire for ten minutes.
  4. Place a fourth part in a silver soup lining.
  5. Sprinkle some grated Parmesan cheese on the macaroni.
  6. Add a layer of blanched soft roes of mackerel.
  7. Cover the roes with some grated cheese.
  8. Add a layer of prepared scollops of salmon.
  9. Repeat the layering process until all ingredients are used up.
  10. Finish by sprinkling grated cheese over the whole.
  11. Add a pint of good consommé.
  12. Place the lining in the oven to gratinate, attending carefully.
  13. Send the soup to table with another tureen of clear bright consommé.
  14. Serve the soup to the guests in the same manner as described in the preceding article.
Original Text
386. MACARONI SOUP A LA ST. PIERRE. Cut some macaroni that has been boiled, into inch lengths, place them in a stewpan with four ounces of lobster-coral butter and a little cayenne, simmer it gently on the fire for ten minutes, and then place a fourth part in a silver soup lining; on this sprinkle some grated Parmesan cheese, then put a layer of blanched soft roes of mackerel, over which place some grated cheese, again cover this with some prepared scollops of salmon; and thus repeat the foregoing instructions until the ingredients are all used up, finishing this part of the operation by sprinkling over the whole some grated cheese and adding a pint of good consommé; lastly, place the lining in the oven to gratinate, which must be carefully attended to. Send the soup to table with another tureen of clear bright consommé, to be served to the guests in the same manner as described in the preced-ing article.
Notes
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