Macaroni à la Sicilienne (Macaroni, Sicilian Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- macaroni
- cheese
- chicken-liver purée let down with Velouté
- Velouté
Instructions
- Blanch the macaroni.
- Bind it with cheese as for Macaroni à l'Italienne.
- Let down a purée of chicken livers with Velouté and add a quarter of it.