![]() A white sauce, called Béchamel sauce in French cooking, is traditionally made by whisking scalded milk gradually into a white flour- butter roux (equal parts clarified butter and flour by weight). In the French style of cooking, such a sauce is called Mornay sauce. Macaroni and cheese is generally cooked macaroni with white sauce that has a cheese flavor. ![]() The dish has been popular in the United Kingdom since the Victorian era. There are also records of his purchasing, or attempting to purchase, imported pasta after his term as president. Thomas Jefferson, who called all pasta "macaroni", is known to have had a pasta maker as early as 1793 and to have served a macaroni pie at the White House in 1802. It was considered an upperclass dish even in Italy until around the 18th century. It was made with fresh hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. A cheese and pasta casserole known as Makerouns was recorded in an English cookbook in the 14th century. However, pasta and cheese casseroles have been recorded in cookbooks as early as the Liber de Coquina, one of the oldest medieval cookbooks. Macaroni is mentioned in various medieval Italian sources, though it is not always clear whether it is a pasta shape or a prepared dish.
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