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Macaroni a LA Rivoli

Macaroni stuffed with a foie gras mixture, poached, then fried in clarified fat and served with lemon and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Meat and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Macaroni a LA Rivoli

Ingredients

Directions

Prepare the macaroni

  1. Boil the macaroni in salted water until done.

  2. Drain the macaroni and cool it in cold water.

  3. Lay the macaroni on a cloth to drain.

Make the filling

  1. Pound the foie gras to remove fat.

  2. Prepare a light mixture with the foie gras puree, meat glaze, and egg yolk, seasoning to taste and rubbing through a sieve.

  3. Fill the macaroni with the mixture using a piping bag.

Poach, cut and fry

  1. Poach the filled macaroni in a little stock in a sauté pan.

  2. Drain the poached macaroni and cool again.

  3. Cut the macaroni into 3‑inch pieces or longer if desired.

  4. Dip the pieces in egg and breadcrumbs or frying batter.

  5. Fry in clarified fat until golden brown.

  6. Drain the fried macaroni.

  7. Serve garnished with lemon slices and parsley.

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. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Foie gras
Provides rich fat and a smooth, savoury filling that gives the dish its flavour.
Eggs
Egg yolk binds the filling, and the egg coating helps breadcrumbs or batter stick.
Meat glaze
Adds concentrated savoury depth to the foie gras filling.
Naples macaroni
Hollow tubes that hold the filling and give a firm, chewy structure after cooking.
Frying batter
Forms a golden, crisp outer crust when fried.

The step that matters

Frying in clarified fat until golden brown. The coating must brown well without overheating the rich filling, which can melt out or burst the pasta if the fat is too hot or the pieces too long in the pan. Clarified fat has no milk solids to burn, so it browns the coating cleanly.

“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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