CookEat Recipe
Macaroni au Maigre
Short macaroni pieces in a light fish broth with hot milk, served with French-bread toast.
Method
Steps
Step 1
Use two pounds of professionally cleaned fresh raw lake whitefish bones. Put them in a saucepan with the sliced carrot and onion, two sliced celery branches, two parsley branches, one chervil branch, the thyme sprig, bay leaf and whole spice clove.
Step 2
Add the two quarts of water, one and a half teaspoons of salt and half a teaspoon of ground white pepper. Bring to the boil and maintain a gentle boil for about one hour. Strain the hot broth through two layers of clean cheesecloth into another saucepan, removing all bones, vegetables and aromatic debris. Keep all the recovered broth hot.
Step 3
Separately boil the four ounces of dry macaroni in its quart of water with the separate teaspoon of salt. Boil for about forty minutes. Drain well and discard this cooking water. Cut the cooked macaroni into half-inch pieces.
Step 4
Add the drained pasta pieces and the two gills of hot milk to the actual fish broth. Mix lightly and boil for about five minutes.
Step 5
Toast the six slices of fully baked French bread until golden. Pour the soup into a hot tureen and serve promptly with the toast separately.
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