Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 185
Macaroni à l’Italienne
Оглавление¾ cup macaroni
2 quarts boiling salted water
½ onion
2 cloves
1½ cups Tomato Sauce II
½ cup grated cheese
2 tablespoons wine
½ tablespoon butter
Cook macaroni in boiling salted water, with butter and onion stuck with cloves; drain, remove onion, reheat in Tomato Sauce, add cheese and wine.
