Raised Macaroni Pie

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

for the pie crust

a crust ↝ Pie crust, refrigerated, regular, unbaked [Baked Products]

for the filling

hot macaroni stewed ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
a white fricassee of chicken ↝ Chicken, ground, raw [Poultry Products]
grated parmezan cheese ↝ Cheese, tilsit [Dairy and Egg Products]

Instructions (6)

Raise a crust and ornament and bake it.
When it is to be served up have ready some hot macaroni stewed and a white fricassee of chicken in separate stewpans.
Put them alternately into the pie.
Strew a little grated parmezan cheese over it.
Put a slip of paper round the edge of the pie to prevent from burning.
Colour the cheese with a salamander.

Original Text

Raised Macaroni Pie.

Raise a crust and ornament and bake it, and when it is to be served up have ready some hot macaroni stewed and a white fricassee of chicken in separate stewpans. Put them alternately into the pie, strew a little grated parmezan cheese over it, put a slip of paper round the edge of the pie to prevent from burning, and colour the cheese with a salamander.

Notes

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