Macaroni au gratin

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 tablespoonfuls of Velouté, or of Spanish sauce (see Sauce, for Meat)
some grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a grain of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
some small pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Boil the macaroni thoroughly.
Strain off the water carefully.
Return the macaroni to the stewpan with a little butter and 2 tablespoonfuls of Velouté, or of Spanish sauce (see Sauce, for Meat), also some grated Parmesan cheese.
Season with a grain of cayenne pepper.
Butter well the bottom of the dish.
Arrange the macaroni mixture on it.
Bread-crumb it over.
Put some small pieces of butter over it here and there.
Brown it in the oven and serve it hot.

Original Text

“Macaroni au gratin.”—Cataldi’s.
Boil the macaroni thoroughly. Then strain off the water carefully, and return the macaroni to the stewpan with a little butter and 2 tablespoonfuls of Velouté, or of Spanish sauce (see Sauce, for Meat), also some grated Parmesan cheese.
Season with a grain of cayenne pepper; butter well the bottom of the dish and arrange the macaroni mixture on it, bread-crumb it over and put some small pieces of butter over it here and there, brown it in the oven and serve it hot.

Notes

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