Recipes > Soup > Macaroni Soup > Potage with Macaroni a la Corinne

Potage with Macaroni a la Corinne


Set two quarts of cold water on the fire, with an ounce of salt, and two ounces of butter; at the first boil, drop into it four ounces of macaroni; boil five minutes, and drain. Immediately drop the macaroni in boiling consomme, and boil gently till done. Drain it again and place a layer of it in the soup-dish, over the macaroni; place a thin layer of Parmesan cheese grated; then a layer of macedoine of vegetables; then again, a layer of macaroni, one of cheese, etc.; pour consomme to taste on the whole, and serve warm.


Print recipe/article only


Hand-Book of Practical Cookery (1884).

comments powered by Disqus