Macaroni aux anchois

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for the savoury composition

half a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
an ounce of shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
three whole anchovies, boned and well wiped from the tin oil
half a dozen capers ↝ Capers, canned [Spices and Herbs]
four olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]
three tablespoonfuls of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three ounces of hot boiled and drained macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
two ounces of grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]

Instructions (6)

Mince finely half a clove of garlic, an ounce of shallot, three whole anchovies, boned and well wiped from the tin oil, half a dozen capers, and four olives.
Put the mince into a small sauce-pan, with three tablespoonfuls of fresh butter.
Fry gently till the bits of garlic and onion begin to brown.
Turn the mixture into a saucepan containing three ounces of hot boiled and drained macaroni.
Mix in two ounces of grated cheese.
Stir it well, and serve.

Original Text

Here is a savoury composition (Macaroni aux anchois) which I commend to the attention of those who like Italian cookery :—Mince finely half a clove of garlic, an ounce of shallot, three whole anchovies, boned and well wiped from the tin oil, half a dozen capers, and four olives; put the mince into a small sauce-pan, with three tablespoonfuls of fresh butter. Fry gently till the bits of garlic and onion begin to brown, and then turn the mixture into a saucepan containing three ounces of hot boiled and drained macaroni, mix in two ounces of grated cheese, stir it well, and serve. An Italian cook would probably put in half a dozen, or more, cloves of garlic : in the proportions I have given, however, I do not think the taste of the bulb will be considered more prononcé than it is in chutneys, and numerous dishes nowadays, which we eat without murmuring.

Notes

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