Chapter XVIII · Vegetables and Farinaceous Products · No. 2288
2288—Macaroni à la Nantua
Having cooked, drained and dried the macaroni, cohere it with crayfish cream, and mix therewith twenty-four crayfishes’ tails per lb. of macaroni.
Dish in a timbale, and cover the macaroni with a julienne of very black truffles.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2288, p. 674. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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