Recipe For Cooking Macaroni A La Italienne
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 417 of 825.
1/4 pound of macaroni. 1/4 teaspoonful of paprika. 2 tablespoonfuls of butter. 1/2 cup of brown stock. 2 tablespoonfuls of flour. 1/2 cup of tomato pulp, well reduced. 1/3 teaspoonful of salt. 1/4 to 1/2 cup of grated cheese.
Make a sauce of the butter, flour, seasoning, stock, and tomato pulp. The tomato pulp should be quite thick from long cooking. Add the macaroni, cooked until tender, in boiling salted water, rinsed and drained. Reheat in double boiler, adding the cheese meanwhile. Serve when the cheese is melted and the whole is very hot.