It Italy, mozzarella has a long and venerabletradition.
is often composed with mozzarella.
Fry in deep fat, drain on brown paper, and sprinkle with salt." Still, the crispy, sweet, golden brown onions didn't catch our fancy until some forty-some years later when fast-food stands made them a staple."
---, Jean Anderson [Clarkson Potter:New York] 1997 (p.
Smoked varieties exist as well.
241)Early recipes & serving notes
"French Fried Onions
Peel onions, cut in one-fourth inch slices, and separate into rings.
The name was first printed in1925."---, John F.
Maccheroni Alla Frncese (Macaroni French Style)
I saay French style because I found this recipe in a cookbook of that nation, but as often happens with printed recipes, which rarely coincide with what must be done in practice, I had to change the proportions of the ingredients as follows:
300 grams (about 10-1/2 ounces) of Neapolitan-style long macaroni
70 grams (about 2 1/3 ounces) of butter
70 grams (about 2 1/3 ounces) of Gruyere cheese
40 grms (about 1 1/3 ounces) of Parmesan cheese
a small pot of broth
Cook the macaroni until two-thirds done in moderately salted water.
Mariani [Lebhar-Friedman:NewYork] 1999 (p.
Put the broth oon the fire, bring it to a boil and then add the gratedGruyere cheese and the butter, stirring well with a wooden spoon to help them dissolve.
An inspection of recipesconfirms or refutes culinary linkage.
They are prepared from less tender cuts of beef; however, the cubing process makes them tender enough to cook quickly."
---"Economical Meat Recipes Offered," Marian Manners, , August 10, 1950 (p.