Homan Bie

Ingredients

• a large pie-dish
• boiled macaroni
• some cooked cold meat
• a little white or brown sauce
• a little grated nutmeg
• a good layer of rich bechamel
• some grated Parmesan cheese
• a little melted butter

Method

1. 1

   Line a buttered pie-dish with boiled macaroni, layer cooked cold meat, pour a little sauce over each layer, and season.

2. 2

   When full, cover with bechamel sauce, sprinkle with grated cheese, cover with macaroni, pour melted butter over, and bake in a quick oven for about half an hour until browned.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 243. The excerpt below is the record exactly as published.

Homan Bie. — Line a large pie-dish, previously buttered, with boiled macaroni, have ready some cooked cold meat, such as veal, rabbit, chicken, tongue, ham, or cold game- ; cut it up rather small, and place in layers in the pie-dish, pour a little white or brown sauce over each layer, and season to taste with salt, pepper, and a little grated nutmeg ; when the dish is full, sauce over with a good THE NEW CENTURY COOKERY BOOK 300 layer of rich bechamel (No. 202). Sprinkle over some grated Par- mesan cheese, and cover neatly with boiled macaroni. Pour a little melted butter

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