385. MACARONI SOUP A LA MEDICIS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (18)
  1. Boil ten ounces of Naples macaroni, and cut it into inch lengths.
  2. Trim the tails of thirty crayfish.
  3. Prepare thirty quenelles of fowl coloured with crayfish butter.
  4. Butter the bottom of the soup tureen lining.
  5. Spread a layer of macaroni on the bottom.
  6. Add a layer of grated Parmesan cheese.
  7. Place a layer of crayfish tails.
  8. Repeat the layer of grated cheese.
  9. Place a layer of small quenelles.
  10. Continue layering the prepared ingredients until all are used.
  11. Add a pint of strong consommé.
  12. Cover the top with grated cheese.
  13. Melt a small pat of fresh butter over the fire and sprinkle it on top.
  14. Place the tureen lining in the oven for about half an hour to graduate.
  15. Place the lining on a dish to be served from the side table.
  16. Send up the bright clear consommé in another tureen.
  17. When serving, put a small ladleful of the macaroni preparation onto a soup plate.
  18. Add a ladleful of the consommé to the plate.
Original Text
385. MACARONI SOUP A LA MEDICIS. Boil ten ounces of Naples macaroni, and cut it into inch lengths; at the same time, trim the tails of thirty crayfish, and the same number of quenelles of fowl coloured with crayfish butter; place these in the silver lining of a soup tureen according to the following directions:— Butter the bottom of the lining and spread thereon a layer of macaroni, then a layer of grated Parmesan cheese, after which place a layer of crayfish tails; repeat the layer of grated cheese, and place on that a layer of small quenelles; and thus proceed until the several articles prepared for the purpose are disposed of. Then add a pint of strong consommé, and cover the top with grated cheese; melt a small pat of fresh butter over the fire, and sprinkle it on the top of the whole preparation; then set the tureen lining thus filled to grad-uate on the oven, which will require about half an hour. Lastly, place the lining on a dish to be served from the side table, while the bright clear consommé is to be sent up in another tureen. In helping the soup at table, first put a small ladleful of the pre-paration of macaroni, &c., on a soup plate, and add to it a ladleful of the consommé.
Notes
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