Macaroni au Gratin

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Have ready three pints of freshly boiling water with a good pinch of salt in a saucepan for about half a pound of straight macaroni which must be broken up to a convenient size.
  2. Macaroni should always be put straight into boiling water.
  3. Boil gently for forty minutes to an hour but be careful not to let it boil over, adding boiling water from time to time as the macaroni swells.
  4. Strain the water off with the lid.
  5. Stir into the saucepan a breakfast-cupful of grated Gruyère cheese (a little grated Parmesan cheese is a great improvement added to the Gruyère).
  6. Turn into a stone dish.
  7. Dust a little more cheese over the top.
  8. Put a piece of butter about the size of two good-sized walnuts and place in a quick oven to brown slightly.
Original Text
Macaroni au Gratin Have ready three pints of freshly boiling water with a good pinch of salt in a saucepan for about half a pound of straight macaroni which must be broken up to a convenient size. Macaroni should always be put straight into boiling water. Boil gently for forty minutes to an hour but be careful not to let it boil over, adding boiling water from time to time as the macaroni swells. Strain the water off with the lid, and stir into the saucepan a breakfast-cupful of grated Gruyère cheese (a little grated Parmesan cheese is a great improvement added to the Gruyère). Turn into a stone dish. Dust a little more cheese over the top, put a piece of butter about the size of two good-sized walnuts and place in a quick oven to brown slightly. [Pg 50]
Notes
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