Macaroni à la Napolitaine

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a quarter of a pound of Naples macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
two ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
half a pint of tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]
six or eight cooked button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
a quarter of a pound of cooked lean ham or tongue ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
tongue ↝ Tongue [Liver and organ meats]
two or three truffles

Instructions (4)

Cook and cut up a quarter of a pound of Naples macaroni as in the above recipe.
Mix the macaroni with two ounces of fresh butter, half a pint of tomato sauce, six or eight cooked button mushrooms, a quarter of a pound of cooked lean ham or tongue, and two or three truffles, all cut up in the same way.
Let these get thoroughly hot in the bain marie.
Serve for a second course or luncheon dish.

Original Text

Macaroni à la Napolitaine.
(Macaroni à la Napolitaine.)
Cook and cut up a quarter of a pound of Naples macaroni as in the above recipe, and mix it with two ounces of fresh butter, half a pint of tomato sauce, six or eight cooked button mushrooms, a quarter of a pound of cooked lean ham or tongue, and two or three truffles, all cut up in the same way; let these get thoroughly hot in the bain marie and then serve for a second course or luncheon dish. This is excellent for serving with braised fowl, fillet of beef or veal, for a relevé, or for luncheon.

Notes

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