| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Baked, Dishes, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Macaroni |
|
|
Salt |
|
|
Black Pepper, Freshly Ground |
| 1 |
T |
Butter |
| 2 1/2 |
c |
Mornay Sauce, * See Below |
| 1/2 |
c |
Grated Cheddar Cheese |
| 1 |
T |
Fresh Bread Crumbs |
| 4 |
|
Bacon, Good Quality |
| 2 |
|
Tomatoes, Sliced |
| 2 1/2 |
c |
Milk |
| 1 |
|
Onion, Peeled |
| 1 |
|
Carrot, Peeled And Sliced |
| 1 |
|
Bay Leaf |
| 6 |
|
Peppercorns, Slightly |
|
|
Crushed |
| 1 |
|
Blade Mace |
| 1 |
|
Stalk Parsley |
| 3 |
T |
Butter |
| 6 |
T |
Flour |
|
|
Salt And White Pepper |
| 2 |
|
Egg Yolk |
| 2 |
T |
Cream |
| 1/3 |
c |
Parmesan Cheese, Grated |
INSTRUCTIONS
Cook the macaroni for 7 minutes in boiling salted water to which a few
drops of oil have been added. Drain well. Butter an ovenproof dish and
prepare the sauce. Mix the macaroni with the sauce and pour into the
dish. Sprinkle with grated cheddar cheese mixed with fresh bread
crumbs. Arrange the bacon slices on top of the macaroni alternately
with tomato slices. Bake for 15 -- 20 minutes in the oven at 400
degrees or until bacon is done. Mornay Sauce Pour milk into a
saucepan. Add the onion cut into quarters with 2 slices of carrot, bay
leaf, peppercorns, mace and parsley stalk. Cover and allow to heat on
low heat without boiling for about 10 minutes. Remove from the heat an
allow to infuse for an additional 10 minutes, covered. Make a roux (a
blend of butter and four) by melting the butter in a saucepan. Do not
allow the butter to brown. Add the flour and stir well over a medium
heat. Gradually add the strained milk and stir briskly or whisk until
a smooth creamy sauce is made, season to taste. Mix the egg yolks with
the cream and add a little of the warmed sauce to it to temper the
yolks and cream before incorporating back into the sauce. Lastly, fold
in the grated parmesan cheese. Recipe by: Origin Unknown - Taken From
Family Notes Posted to bbq-digest by PhantomBBQ@aol.com on Jan 20,
1999, converted by MM_Buster v2.0l.
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