1208. MACCARONI, AU GRATIN.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Cut the maccaroni up as above, put it into a stewpan with the cheese, butter, and Béchamel sauce.
  2. Season with mignonnette-pepper and salt.
  3. Toss the whole together over the fire until well mixed.
  4. Pile it up in the centre of a border of fried croûtons of bread previously stuck round the bottom of the dish.
  5. Strew the surface with fine bread-crumbs and grated Parmesan cheese, in equal proportions.
  6. Run a little melted butter through the holes of a spoon, over the top of the maccaroni.
  7. Put it in the oven to be baked of a bright-yellow colour.
  8. Serve quite hot.
Original Text
1208. MACCARONI, AU GRATIN. CUT the maccaroni up as above, put it into a stewpan with three- quarters of a pound of grated cheese (Parmesan and Gruyere in equal quantities), four ounces of fresh butter, and a ragout-spoonful of good Béchamel sauce; season with mignonnette-pepper and salt, toss the whole together over the fire until well mixed, then pile it up in the centre of a border of fried croûtons of bread previously stuck round the bot- tom of the dish; strew the surface with fine bread-crumbs and grated Parmesan cheese, in equal proportions; run a little melted butter through the holes of a spoon, over the top of the maccaroni, and then put it in the oven to be baked of a bright-yellow colour: it should then be served quite hot.
Notes
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