Chapter XVIII · Vegetables and Farinaceous Products · No. 2284
2284—Macaroni
Under this head are included all tubular pastes from Spaghetti, the size of which is not larger than thick vermicelli, to canneloni, the bore of which is one-half in. in diameter.
All these pastes are cooked in boiling water, salted to the extent of one-third oz. per quart. Macaroni, like other pastes of a similar nature, should not be cooled.
The most one can do, if the cooking has to be stopped at a given moment, is to pour a little cold water into the saucepan and then to take it off the fire.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2284, p. 673. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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