Consommé a la Milanaise
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two oz. of moderately thick macaroni
- one-quarter pint of Béchamel
- one oz. of grated cheese
- one quart of boiling chicken consommé
- one and one-half oz. of Gruyère
- one egg
Method
- Cook in slightly salted boiling water two oz.
- of moderately thick macaroni.
- As soon as it is cooked, drain it, lay it on a piece of linen, and cut it into small rings.
- Also prepare one-quarter pint of Béchamel, thickened with the yolk of one egg combined with one oz.
- of grated cheese, and keep it very dense.
- Mix the rings of macaroni with this sauce;
- spread the whole on a dish, and leave to cool.
- Now divide up the preparation into portions the size of walnuts;
- roll these into balls, and then flatten them out to form quoits about the size of shillings.
- Treat these quoits with an anglaise, and very fine bread-crumbs, and plunge into hot fat four minutes before serving.
- Drain them when they have acquired a fine golden colour.
- Pour one quart of boiling chicken consommé into the soup-tureen, and send to the table, separately, (1) the fried macaroni quoits;
- (2) one and one-half oz.
- of Gruyère and Parmesan cheese, in equal quantities, grated and mixed.