Consommé Milanaise

Ingredients

• 1 tablespoonful butter
• 2 tablespoonfuls fine-chopped onions
• ½ fine-chopped green pepper
• 1 fine-bruised garlic
• 6 fine-chopped mushrooms
• 2 tablespoonfuls fine-chopped boiled ham
• 1 can tomatoes
• 8 fresh tomatoes
• 1 tablespoonful sugar
• 1 teaspoonful salt
• ¼ teaspoonful pepper
• ½ package of spaghetti
• ½ tablespoonful salt
• 4 ounces grated Parmesan cheese

Method

1. 1

   Melt butter, add onions, green pepper, garlic, mushrooms, and ham; cook for 6 minutes.

2. 2

   Add tomatoes, sugar, salt, and pepper; cook for 30 minutes.

3. 3

   Boil spaghetti, cut into pieces, and mix with butter.

4. 4

   Layer spaghetti and tomato mixture with cheese in a dish and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 7. The excerpt below is the record exactly as published.

onsommfi Milanaise. — Melt 1 tablespoonful butter in a saucepan; add 2 tablespoonfuls fine-chopped onions, Y^ fine- chopped green pepper, 1 fine-bruised garlic, 6 fine-chopped mush- rooms (or some dried mushrooms, previously soaked in cold water), 2 tablespoonfuls fine-chopped boiled ham; cook 6 minutes; then add 1 can tomatoes or 8 fresh tomatoes ; season with 1 tablespoonful sugar, 1 teaspoonf ul salt, Yt teaspoonf ul pepper ; co6k 30 minutes ; at the same time put a half package of spaghetti into boiling water, add Ys tablespoonful salt, and boil till tender, about 25 min- utes ; then drain it on a sieve ; cut the spaghetti into pieces 1 inch long and return it to saucepan ; add 2 ounces butter in small pieces, shake the saucepan to and fro, till both ingredients are well mixed ; then place the spaghetti in alternate layers in a dish with the toma- toes, and 4 ounces grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.