No. 375 — Italian Macaroni Croquettes
English historical translation of Molokhovets recipe No. 375 from the 1901 Russian cookbook, retaining original methods and measures.
Break ½ Russian pound of macaroni into even oblong pieces, boil in salted water, drain through a colander and rinse with cold water.
Prepare béchamel sauce No. 433, beat in two yolks and about two spoonfuls of grated Parmesan, and heat until very hot. Stir in the macaroni, turn onto a dish and let cool.
Cut into oblong portions and shape as croquettes. Roll first in grated cheese, then in two beaten eggs and finally in stale grated bread.
Ten minutes before serving, fry in hot deep fat in a copper sauté pan. Drain in a sieve lined with absorbent paper, arrange promptly on a napkin-covered platter, garnish with greens and serve.
To provide
½ Russian pound of macaroni For béchamel: ½ glass of flour, 1 spoonful of butter and 1½ glasses of milk | 4 spoonfuls of grated cheese, 2 eggs and stale bread Fresh greens and frying fat |