Macaroni au Jus (Macaroni Simmered in Beef Braising Juice)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- macaroni
- salt (for the water)
- braising juice from a Braisé de bœuf
Instructions
- Blanch the macaroni in salted water, keeping it a little firm, and drain it.
- Cut it into small lengths.
- Simmer it in beef braising juice until the juice is almost completely absorbed.
- Arrange in a timbale and sprinkle with a few spoonfuls of the same juice.