Macaroni au gratin prepare the macaroni exactly according to the foregoing receipt, without the tomato purée; but instead of serving it in this state, turn it into a Limoges fireproof dish, or silver dish for gratins, arrange it neatly, dust over the surface half an ounce of cheese with a dessertspoonful of raspings, pour over all half an ounce of butter melted, and put into the oven till lightly coloured; lastly pass a hot glazing iron over it, serving at once.
Observe that for the true dish you depend upou the butter for the moistening. The practice in England is to secure this with a sauce or milk, and there can be no doubt, if the sauce be well made with broth as a basis and the cheese allotted in propor quantity, a good result is often obtained.
Macaroni au gratin should be nice and moist : you can use milk instead of sauce blonde if you like, and tomato purée may be introduced in its composition.