1206. MACCARONI, A L'ITALIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Break the maccaroni in three-inch lengths.
  2. Put the maccaroni on to boil in hot water, with a pat of butter, a little mignonnette-pepper and salt.
  3. When done, drain it on a napkin.
  4. As soon as the moisture is absorbed, dish it up in the following manner:
  5. First, put two large ragout-spoonsful of good tomato sauce into a stewpan, and boil it over the stove-fire.
  6. Then add two pats of fresh butter with as much glaze, and work the whole well together.
  7. Next, strew a layer of the maccaroni on the bottom of the dish, then pour some of the sauce over it, and strew some grated Parmesan cheese over this.
  8. Repeat the same until the dish is full enough.
  9. Strew some grated cheese over the top.
  10. Put the maccaroni in the oven for five minutes.
  11. Serve while it is quite hot.
Original Text
1206. MACCARONI, A L'ITALIENNE. BREAK up the maccaroni in three-inch lengths, and put it on to boil in hot water, with a pat of butter, a little mignonnette-pepper and salt; when done, drain it on a napkin, and as soon as the moisture is ab- sorbed, dish it up in the following manner:— First, put two large ragout-spoonsful of good tomato sauce into a stewpan, and boil it over the stove-fire; then add two pats of fresh butter with as much glaze, and work the whole well together; next, strew a layer of the macca- roni on the bottom of the dish, then pour some of the sauce over it, and strew some grated Parmesan cheese over this: and so on, repeat- ing the same until the dish is full enough; strew some grated cheese over the top, put the maccaroni in the oven for five minutes, and then serve while it is quite hot.
Notes
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