Macaroni a la Genevois. — Boil half-a-dozen fresh pork
sausages in stock ; when cooked, drain, and let them get
cold. Boil the required quantity of Macaroni in salted
water, and when very tender turn it on to a sieve to drain.
Cut the sausages in slices, and arrange them with alternate
layers of the Macaroni on a deep dish, strewing grated
Parmesan cheese between each layer. Pour over the
contents of the dish some nicely-flavoured rich veal gravy✪ Macaroni a la Genevois,
cover the dish, and put it in a slow oven for about one
hour. Serve the Macaroni very hot in the dish in which
it was cooked.
Macaroni au Gratin. — (1) Put 9oz. of Macaroni (not broken
up) into a saucepan with boiling salted water, and when
done, drain, put it into a stewpan, add a little pepper ami
grated nutmeg to taste, and thicken with a few table-
spoonfuls of bechamel sauce. Warm this up on the fire
for a few minutes, take it off, toss the pan, and add ^lb.
of butter, 2oz. each of grated Parmesan and Gruyere
cheeses, and pour the whole on a gratin-dish. Sprinkle
with a little more cheese, and gratinate for twenty or
twenty-five minutes in the oven, then serve.
For details respecting Culinary Processes, Utensils, Fauces, etc., referred to, see under their special heads.
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
88G
Macaroni — continued.
(2) Mix a little flour in 1 b teacupfuls of milk or cream,
work in Joz. of butter and a little parsley and onion very
finely minced, and salt, pepper, and nutmeg to taste. Put
this in a pan, and stir over the fire until it thickens ; then
strain through a fine sieve. In the meantime boil .{-lb. of
Macaroni in a saucepan with a little salted water, and
when done, take it out, drain, and plunge it into some cold
water to make firm. Take it out, drain again, and stir it in
with the cream mixture, adding loz. each of grated Parmesan
and Gray ii re cheeses, and loz. of butter in small pieces.
Put this in a well-buttered baking-dish, sprinkle with cheese,
and pour over all a little butter made quite net. Put the
dish in the oven, and bake until quite brown.
(3) Put 3ioz. of Macaroni and 2 l2 pints of milk or stock
into a saucepan, and boil for about twenty minutes ; pour
in a little cold water, remove the Macaroni, and drain
thoroughly. Put it in a baking-dish in layers, with 3Joz.
of grated Parmesan✪ Macaroni au Gratin cheese spread over them, and loz. of
butter (in small pieces) on the top ; place the dish in a
moderate oven, bake until of a light golden colour (it
should take about ten minutes), and serve very hot.
(4) Put into a saucepan 2oz. of Macaroni broken in
pieces and 1 pint of well -flavoured stock, and simmer
gently at the side of the lire until quite tender. If there
is sufficient stock to keep the Macaroni well covered, it
will take about one hour; but it must be frequently tried,
for if allowed to get pulpy it will be spoilt. Add a little
butter, toss the pan (oil' the fire), sprinkle with salt and
pepper, put the Macaroni on a dish, cover with fried
breadcrumbs, and serve very hot.
Page 401 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Macaroni a la Genevois. — Boil half-a-dozen fresh pork sausages in stock ; when cooked, drain, and let them get cold. Boil the required quantity of Macaroni in salted water, and when very tender turn it on to a sieve to drain. Cut the sausages in slices, and arrange them with alternate layers of the Macaroni on a deep dish, strewing grated Parmesan cheese between each layer. Pour over the contents of the dish some nicely-flavoured rich veal gravy, cover the dish, and put it in a slow oven for about one hour. Serve the Macaroni very hot in the dish in which it was cooked.
Macaroni au Gratin. — (1) Put 9oz. of Macaroni (not broken up) into a saucepan with boiling salted water, and when done, drain, put it into a stewpan, add a little pepper and grated nutmeg to taste, and thicken with a few tablespoonfuls of bechamel sauce. Warm this up on the fire for a few minutes, take it off, toss the pan, and add ^lb. of butter, 2oz. each of grated Parmesan and Gruyere cheeses, and pour the whole on a gratin-dish. Sprinkle with a little more cheese, and gratinate for twenty or twenty-five minutes in the oven, then serve.
For details respecting Culinary Processes, Utensils, Fauces, etc., referred to, see under their special heads.
88G
Macaroni — continued.
(2) Mix a little flour in 1 b teacupfuls of milk or cream, work in Joz. of butter and a little parsley and onion very finely minced, and salt, pepper, and nutmeg to taste. Put this in a pan, and stir over the fire until it thickens ; then strain through a fine sieve. In the meantime boil .{-lb. of Macaroni in a saucepan with a little salted water, and when done, take it out, drain, and plunge it into some cold water to make firm. Take it out, drain again, and stir it in with the cream mixture, adding loz. each of grated Parmesan and Gruyere cheeses, and loz. of butter in small pieces. Put this in a well-buttered baking-dish, sprinkle with cheese, and pour over all a little butter made quite hot. Put the dish in the oven, and bake until quite brown.
(3) Put 3ioz. of Macaroni and 2 l2 pints of milk or stock into a saucepan, and boil for about twenty minutes ; pour in a little cold water, remove the Macaroni, and drain thoroughly. Put it in a baking-dish in layers, with 3Joz. of grated Parmesan cheese spread over them, and loz. of butter (in small pieces) on the top ; place the dish in a moderate oven, bake until of a light golden colour (it should take about ten minutes), and serve very hot.
(4) Put into a saucepan 2oz. of Macaroni broken in pieces and 1 pint of well -flavoured stock, and simmer gently at the side of the lire until quite tender. If there is sufficient stock to keep the Macaroni well covered, it will take about one hour; but it must be frequently tried, for if allowed to get pulpy it will be spoilt. Add a little butter, toss the pan (oil' the fire), sprinkle with salt and pepper, put the Macaroni on a dish, cover with fried breadcrumbs, and serve very hot.
Records on this page
Lasagna a la NeapolitaineMacaroni a la GenevoisMacaroni a la CremeMacaroni au Gratin