Chapter XVIII · Vegetables and Farinaceous Products · No. 2287
2287—Macaroni au Jus
Parboil the macaroni in salted water, keeping it somewhat firm: drain it, cut it into short lengths, and simmer it in beef braising-liquor, until the macaroni has almost entirely absorbed the latter.
Dish in a timbale, and sprinkle with a few tablespoonfuls of the same liquor.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2287, p. 673. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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