MACARONI CLEAR SOUP

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

for boiling macaroni

one pound of Naples macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
two quarts of water ↝ Water, tap [Tap water]
an ounce of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

for soup base

two quarts of blond de veau, or consommé of fowl or of game, ac-cording to circumstances

Instructions (4)

Boil one pound of Naples macaroni in two quarts of water, an ounce of fresh butter, a little salt, and minionette pepper.
When the macaroni is done, which will take about half an hour, drain it on a sieve, wash in clear water, and then drain it upon a napkin, that it may be cut into pieces an inch long.
Then put it into a soup-pot with two quarts of blond de veau, or consommé of fowl or of game, according to circumstances.
Let it boil ten minutes longer, and serve.

Original Text

MACARONI CLEAR SOUP.
Boil one pound of Naples macaroni in two quarts of water, an ounce of fresh butter, a little salt, and minionette pepper. When the macaroni is done, which will take about half an hour, drain it on a sieve, wash in clear water, and then drain it upon a napkin, that it may be cut into pieces an inch long. Then put it into a soup-pot with two quarts of blond de veau, or consommé of fowl or of game, ac-cording to circumstances; let it boil ten minutes longer, and serve.

Notes

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