1207. MACCARONI, WITH CREAM

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Boil one pound of maccaroni, and when done, cut it up in three-inch lengths.
  2. Put the cut maccaroni into a stewpan with four ounces of fresh butter, four ounces of grated Parmesan cheese, a similar quantity of Gruyere cheese also grated, and a gill of good cream.
  3. Season with mignonnette-pepper and salt.
  4. Toss the whole well together over the stove-fire until well mixed, and quite hot.
  5. Shake it up for a few minutes to make the cheese spin, so as to give it a fibrous appearance, when drawn up with a fork.
  6. Garnish the maccaroni, when dished up, round the base with fleurons of pastry, and then serve.
Original Text
1207. MACCARONI, WITH CREAM. BOIL one pound of maccaroni, and when done, cut it up in three- inch lengths, and put it into a stewpan with four ounces of fresh butter, four ounces of grated Parmesan cheese, and a similar quantity of Gruyere cheese also grated, and a gill of good cream; season with mignonnette-pepper and salt, and toss the whole well together over the stove-fire until well mixed, and quite hot; then shake it up for a few minutes to make the cheese spin, so as to give it a fibrous appearance, when drawn up with a fork. The maccaroni, when dished up, must be garnished round the base with fleurons of pastry, and then served.
Notes
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