The modern cook : a practical guide to the culinary art in all its branches, comprising, in addition to English cookery, the most approved and recherché systems of French, Italian and German cookery. Adapted as well for the largest establishments as for the use of private families / by Charles Elmé Francatelli.

  • Francatelli, Charles Elmé, 1805-1876.
Date:
1860
Catalogue details

Licence: Public Domain Mark

Credit: The modern cook : a practical guide to the culinary art in all its branches, comprising, in addition to English cookery, the most approved and recherché systems of French, Italian and German cookery. Adapted as well for the largest establishments as for the use of private families / by Charles Elmé Francatelli. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    ITALIAN SOUPS, COMPRISING Macaroni Soup d la Royale. Semolina Soup a la Palermo. „ „ a la Medicis. „ ,, d la Veiiilienne. „ „ a la St. Pierre. „ „ u la Piso.ne. 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 minionette 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 consomme for ten minutes; take it off the stove and mix with it a leason of six yolks of eggs, half a pint of cream, two ounces of grated Parmesan chese, and a little minionette pepper; set the leason in the soup by stirring it on the stove-fire for three minutes, and send to table. Vermicelli or any other Italian paste may be substituted for the macaroni. This soup is sometimes designated “ d Vltalienne. 385. MACARONI SOUP A LA MEDICIS. Boil ten ounces of Naples macaroni, and cut it into inch lengths ; at the same time, trim the tails of thirty crayfish, and the same number of quenelles of fowl, coloured with crayfish butter; place these in the silver lining of a soup tureen according to the following directions :— Butter the bottom of the lining and spread thereon a layer of ma- caroni, then a layer of grated Parmesan cheese, after which place a layer of crayfish tails; repeat the layer of grated cheese, and place on that a layer of small quenelles: and thus proceed until the several articles prepared for the purpose are disposed of. Then add a pint of strong consomme, and cover the top with grated cheese; melt a small pat of fresh butter over the fire, and sprinkle it on the top of the whole preparation; then set the tureen lining thus filled to yrati- 7late in the oven, which will require about half an hour. Lastly, place the lining on a dish to be served from the side table, while the bright clear consomme is to be sent up in another tureen. in helping the soup at table, first put a small ladleful of the pre- paration of macaroni, &c., on a soup plate, and add to it a ladleful of the consomme. 386. MACARONI SOUP A LA ST. PIERRE. Cut some macaroni that has been boiled, into inch lengths, place them in a stewpan with four ounces of lobster-coral butter and a little cayenne, simmer it gently on the fire for ten minutes, and then place a fourth part in a silver soup lining; on this sprinkle some grated Parmesan cheese, then put a layer of blanched soft roes of mackerel, over which place some grated cheese, again cover this with some prepared scollops of salmon ; and thus repeat the foregoing instructions until the ingredients are all used up, finishing this part