Macaroni à la Napolitaine
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- two pounds of a leg of veal
- an ounce of butter
- a pint of tomato sauce
- two ounces of Parmesan
- four ounces of Gruyère cheese
- a pinch of salt
- a pound of macaroni
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Put two pounds of a leg of veal, with an ounce of butter, in a saucepan on the fire.
- When well colored on both sides, moisten with a quart of consommé (Art.
- I), and boil gently about three hours, or until your consommé is reduced two thirds, then strain it, and put it in a saucepan, with a pint of tomato sauce, two ounces of Parmesan and four ounces of Gruyère cheese, grated, a pinch of salt, pepper, and nutmeg, and boil gently.
- Boil a pound of macaroni in water, with a little salt, add it to your sauce, simmer at the side of the range for half an hour, and serve.
- The veal is sometimes served on a dish, the macaroni on top.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Sieve