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With Macaroni a LA Corinne

Layered macaroni with Parmesan cheese and macedoine of vegetables served in consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

With Macaroni a LA Corinne

Ingredients

Directions

Cook the macaroni

  1. Bring 2 quarts of cold water to a boil with 1 ounce of coarse sea salt and 2 ounces of butter.

  2. Add 4 ounces of macaroni and boil for 5 minutes, then drain.

  3. Drop the macaroni into boiling consommé and cook gently until done, then drain again.

Assemble and serve

  1. Layer the macaroni in a soup dish, adding grated Parmesan cheese and macedoine of vegetables between layers.

  2. Pour consommé over the layers to taste and serve warm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Macaroni
Forms the starchy body of the dish, giving the layers their chewy bite.
Parmesan cheese
Adds savoury, salty flavour and a rich, nutty depth to each layer.
Butter
Adds fat for richness and a smooth, rounded mouthfeel to the cooking water.
Consommé
Supplies liquid and savoury flavour that the macaroni absorbs and the layers are moistened with.

The step that matters

Draining the macaroni after the first boil. Macaroni cooked further in consommé keeps absorbing liquid, so draining well and not overcooking it keeps the layers tender rather than mushy and the dish from becoming watery.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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