Macaroni au Gratin

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
6.0 – 8.0 persons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Put a quarter of a pound of Naples macaroni into boiling water, season with a little salt, and cook for twenty minutes.
  2. When cooked strain off and put into cold water similarly seasoned till required for use, then cut it in lengths of about one and a half inches.
  3. Butter the dish on which it is to be served, and place on it a thick layer of good Béchamel sauce in which some grated Parmesan has been mixed, as below, arrange the macaroni on that, and put more of the sauce over the top.
  4. This is best done by using a forcing bag and large rose pipe for the purpose.
  5. Sprinkle a few browned breadcrumbs over it and put a few small pieces of butter here and there on the top.
  6. Stand the dish in a tin containing boiling water, and let it cook in a quick oven for fifteen to twenty minutes.
  7. When about to serve brown the top with a salamander and send to table boiling hot as a second course or luncheon dish.
Original Text
Macaroni au Gratin. (Macaroni au Gratin.) Put a quarter of a pound of Naples macaroni into boiling water, season with a little salt, and cook for twenty minutes; when cooked strain off and put into cold water similarly seasoned till required for use, then cut it in lengths of about one and a half inches; butter the dish on which it is to be served, and place on it a thick layer of good Béchamel sauce in which some grated Parmesan has been mixed, as below, arrange the macaroni on that, and put more of the sauce over the top; this is best done by using a forcing bag and large rose pipe for the purpose; sprinkle a few browned breadcrumbs over it and put a few small pieces of butter here and there on the top, stand the dish in a tin containing boiling water, and let it cook in a quick oven for fifteen to twenty minutes; when about to serve brown the top with a salamander and send to table boiling hot as a second course or luncheon dish. For the above quantity of macaroni take a pint of thick Béchamel sauce and mix into it a quarter of a pound of grated Parmesan cheese. This will make a dish for six to eight persons. N.B.—Some kinds of macaroni require two to three hours boiling.
Notes
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