Baked Spaghetti en Croustade

Ingredients

• Chop 2 hard-boiled eggs fine
• 2 teaspoons chopped parsley
• pour into an oiled baking pan
• Cover with pie crust
• mark into squares with a knife
• brush over with cream or milk

Method

1. 1

   Take the proportion of cooked spaghetti, add sufficient cream sauce to moisten, and pour into an oiled baking pan.

2. 2

   Sprinkle with chopped hard-boiled eggs and parsley, press down, cover with pie crust, mark into squares, brush with cream or milk, and bake until brown.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 86. The excerpt below is the record exactly as published.

BAKED SPAGHETTI EN CROUSTADE Take the proportion of cooked spaghetti given in the above recipe, add sufficient cream sauce to moisten nicely, and pour into an oiled baking pan. Chop 2 hard-boiled eggs fine, and mix with 2 teaspoons chopped parsley. Sprinkle over the spaghetti, and press down with a spoon into the cream. Cover with pie crust, mark into squares with a knife, brush over with cream or milk

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