Macaroni Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare a good pot-au-feu or Bouillon, according to directions given, and allowing a quarter of a pound of Macaroni to two quarts of Broth. Break the Macaroni into two-inch-length pieces and add to...
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Ingredients
- 2 Quarts of Broth.
- ¼ Pound of Macaroni
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