The 1901 Cookbook Archive
No. 1726 — Macaroni with Ham, Truffles and Champignons
English historical translation of Molokhovets recipe No. 1726 from the 1901 Russian cookbook, retaining original methods and measures.
Boil half a pound macaroni and toss with a spoonful hot butter. Arrange in a metal sauté pan in layers with slices of cooked ham, champignons and truffles.
Bring two glasses strong chicken or game stock, one glass thick cream and a little champignon essence to the boil; strain.
Beat two yolks with one eighth pound butter cut into pieces, and gradually whisk in the hot stock-and-cream sauce.
Heat until very hot but do not boil, season with lemon juice and pour over macaroni.
Bake briefly and serve in the same pan, preferably at breakfast. Prepare champignons and truffles as directed in the respective notes.
Historical editorial note: The ingredient quantities are half a pound pasta and ham, quarter pound champignons, three or four truffles, two glasses stock, one glass cream, two yolks, one eighth pound butter and quarter lemon.
Original source: Read Russian recipe No. 1726. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.