384. MACARONI SOUP A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Soup Base
Liaison
Instructions (4)
  1. Boil ten ounces of Naples macaroni in two quarts of boiling water, with two ounces of fresh butter, a little mignonette pepper, and salt.
  2. When the macaroni has boiled half an hour, drain it off upon a sieve, cut it into half-inch lengths, and boil it in two quarts of good chicken or game consommé for ten minutes.
  3. Take it off the stove and mix with it a liaison of six yolks of eggs, half a pint of cream, two ounces of grated Parmesan cheese, and a little mignonette pepper.
  4. Set the liaison in the soup by stirring it on the stove-fire for three minutes, and send to table.
Original Text
384. MACARONI SOUP A LA ROYALE. Boil ten ounces of Naples macaroni in two quarts of boiling water, with two ounces of fresh butter, a little mignonette pepper, and salt. When the macaroni has boiled half an hour, drain it off upon a sieve, cut it into half-inch lengths, and boil it in two quarts of good chicken or game consommé for ten minutes; take it off the stove and mix with it a liaison of six yolks of eggs, half a pint of cream, two ounces of grated Parmesan cheese, and a little mignonette pepper; set the liaison in the soup by stirring it on the stove-fire for three minutes, and send to table. Vericelli or any other Italian paste may be substituted for the macaroni. This soup is sometimes designated “à l’Italienne.”
Notes
—