Baked Macaroni

Ingredients

• a pound of macaroni
• some bread-crumbs
• a few pieces of butter

Method

1. 1

   Prepare the macaroni as for macaroni with cream, put it on a dish and sprinkle some bread-crumbs on top, to which add a few pieces of butter.

2. 2

   Send to a moderate oven, and, when colored a light brown, serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 75. The excerpt below is the record exactly as published.

a pound of macaroni in a saucepan on the fire, with three quarts of boiling water and half an ounce of salt. Boil it about twelve minutes, or until very tender, then drain it. Put four ounces of butter in a saucepan, with a tablespoonful of flour, a pinch of salt, pepper, and nutmeg. Mix all well together, then add two ounces of grated Parmesan cheese and four ounces of Gru- yere cheese. Moisten with a glass of milk and a glass of cream; stir all together, boil for a moment, add your macaroni, and serve. 493. Macaroni a l'ltalienne. Boil a pound of macaroni as the foregoing, and drain it. Peel and cut an onion in small pieces, which put into a sauce- pan, with four ounces of butter. When very slightly colored, add a teaspoonful of flour, a little salt, pepper, nutmeg, and about four wineglasses of the juice of tomatoes; boil gently ; add two ounces of grated Parmesan cheese and the same of Gruyere cheese. Mix all thoroughly together, add your macaroni, and, when very hot, serve. 494. Macaroni a la Milanaise. Boil a pound of macaroni as the foregoing. Put it in a saucepan, with a pint of tomato sauce (Art. 90), two ounces of Gruyere cheese, and the same of Parmesan, an ounce of smoked tongue cut in thin strips, and the same of ham also cut in strips, and the same of truffles and mushrooms chopped fine. Mix all well together, and serve very hot. EGGS, MACARONI, SALADS, ETC. 165 495. Macaroni a la Napolitaine. Put two pounds of a leg of veal, with an ounce of butter, in a saucepan on the fire. When well colored on both sides, moisten with a quart of consomme (Art. 1), and boil gently about three hours, or until your consomme is reduced two thirds, then strain it, and put it in a saucepan, with a pint of tomato sauce, two ounces of Parmesan and four ounces of Gruyere cheese, grated, a pinch of salt, pepper, and nutmeg, and boil gently. Boil a pound of macaroni in water, with a little salt, add it to your sauce, simmer at the side of the range for half an hour, and serve. The veal is sometimes served on a dish, the macaroni on top. 496. Baked Macaroni. Prepare the macaroni as for macaroni with cream (Art. 492), put it on a dish and sprinkle some bread-crumbs on top, to which add a few pieces of butter

Cook this with the app: pantry check, scaling, and the assistant.