(2) Put a layer of boiled Macaroni at the bottom of a
dish, season with salt and pepper, cover with a layer of
grated Parmesan cheese, and continue in this way until
three layers of each have been used, having the last layer
of cheese. Pour round a rich brown gravy✪ Macaroni a la Neapolitaine, warm up in
the oven, and serve.
(3) Put the required quantity of Macaroni into a sauce-
pan with weak veal broth, slightly salted, and boil until
soft ; take it out, drain, put it on a dish, grate over Par-
mesan cheese, put a few lumps of butter on the top, set
the dish in a hot oven, and bake for fifteen minutes, taking
care that the cheese does not become hard. Serve hot.
(4) Put a sweetbread in a little water to soak ; wash
well, and boil it in a saucepan with sufficient water to
cover. When done, let it cool, and trim away all the skin
and fat. Put it into another saucepan with 1 pint of
water and a small minced onion, and boil slowly for an hour;
then take it out, and cut it in small pieces. Remove
all the onion from the stock, add Jib. of Maraeoni washed
and cut up into pieces lin. in length, and boil for twenty
minutes. Put in the chopped sweetbread, and add 1 table-
spoonful of butter, lh saltspoonfuls of salt, 1 teaspoon-
ful of minced parsley, and a little pepper. Cover the pan,
cook for another five minutes, and serve.
Macaroni a la Pontiffe. — Prepare and boil in equal quan-
tities some potatoes and chestnuts, or, if the latter are not
in season, use carrots. When the vegetables are cooked,
turn them on to a sieve to drain, and cut into convenient-
sized pieces. Boil some long strips of lasagna in salted
water until tender, then thoroughly drain it. Butter a
plain mould, twist the strips of Macaroni round and round
the inside, lining it completely ; fill the hollow space
tastefully with the boiled vegetables, a few fried button-
mushrooms, and some egg-balls that have been boiled in
clear stock. Mix a small quantity of arrowroot smoothly
with some of the cooking-liquor of the Macaroni, and stir
over the fire until thickened and boiling; then pour it over
the contents of the mould, and bake in the oven for a
quarter-of-an-hour. When ready, turn the Maraeoni care-
fully out of the mould on to a hot dish, and serve with
some clear rich gravy✪ Macaroni a la Pontiffe poured round.
Macaroni a la Heine. — Boil Jib. of Macaroni in slightly-
salted water until very tender ; put 2oz. of butter into a
lined stewpan with 2oz. of grated Stilton cheese and f pint
of cream, season with pounded mace and a small quantity
of cayenne pepper✪ Macaroni a la Heine, and stir with a wooden spoon over a
gentle fire until thickened and smooth. Drain the Macaroni,
put it into the sauce, and stir over the fire for two or three
minutes. Next, turn the Macaroni on to a hot dish, strew
plenty of finely-grated breadcrumbs over, and put a few
small pieces of butter on the top. Brown it under a sala-
mander, or in a brisk oven,* and serve while very hot in
the dish in which it was cooked.
Page 403 · 3 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
(2) Put a layer of boiled Macaroni at the bottom of a dish, season with salt and pepper, cover with a layer of grated Parmesan cheese, and continue in this way until three layers of each have been used, having the last layer of cheese. Pour round a rich brown gravy, warm up in the oven, and serve.
(3) Put the required quantity of Macaroni into a saucepan with weak veal broth, slightly salted, and boil until soft ; take it out, drain, put it on a dish, grate over Parmesan cheese, put a few lumps of butter on the top, set the dish in a hot oven, and bake for fifteen minutes, taking care that the cheese does not become hard. Serve hot.
(4) Put a sweetbread in a little water to soak ; wash well, and boil it in a saucepan with sufficient water to cover. When done, let it cool, and trim away all the skin and fat. Put it into another saucepan with 1 pint of water and a small minced onion, and boil slowly for an hour; then take it out, and cut it in small pieces. Remove all the onion from the stock, add Jib. of Macaroni washed and cut up into pieces lin. in length, and boil for twenty minutes. Put in the chopped sweetbread, and add 1 tablespoonful of butter, lh saltspoonfuls of salt, 1 teaspoonful of minced parsley, and a little pepper. Cover the pan, cook for another five minutes, and serve.
Macaroni a la Pontiffe. — Prepare and boil in equal quantities some potatoes and chestnuts, or, if the latter are not in season, use carrots. When the vegetables are cooked, turn them on to a sieve to drain, and cut into convenientsized pieces. Boil some long strips of lasagna in salted water until tender, then thoroughly drain it. Butter a plain mould, twist the strips of Macaroni round and round the inside, lining it completely ; fill the hollow space tastefully with the boiled vegetables, a few fried buttonmushrooms, and some egg-balls that have been boiled in clear stock. Mix a small quantity of arrowroot smoothly with some of the cooking-liquor of the Macaroni, and stir over the fire until thickened and boiling; then pour it over the contents of the mould, and bake in the oven for a quarter-of-an-hour. When ready, turn the Macaroni carefully out of the mould on to a hot dish, and serve with some clear rich gravy poured round.
Macaroni a la Reine. — Boil Jib. of Macaroni in slightlysalted water until very tender ; put 2oz. of butter into a lined stewpan with 2oz. of grated Stilton cheese and f pint of cream, season with pounded mace and a small quantity of cayenne pepper, and stir with a wooden spoon over a gentle fire until thickened and smooth. Drain the Macaroni, put it into the sauce, and stir over the fire for two or three minutes. Next, turn the Macaroni on to a hot dish, strew plenty of finely-grated breadcrumbs over, and put a few small pieces of butter on the top. Brown it under a salamander, or in a brisk oven,* and serve while very hot in the dish in which it was cooked.
Records on this page
Macaroni a la NeapolitaineMacaroni a la PontiffeMacaroni a la Heine