Italiandinner
Lasagne
From Little French dinners, 1898
Use French conserve de tomates, avoid English preparations.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 58. The excerpt below is the record exactly as published.
Lasagne. Failing fresh tomatoes for the sauce, take half a sixpenny bottle of French conserve de tomates (on no account use an English preparation, as it is sure to have vinegar in it), put it into a large saucepan with one ounce and a half of butter, a gill of good gravy or stock, and pepper and salt to taste. Let this come to the boil and then simmer for about ten to fifteen minutes. Have ready half a pound of macaroni, previously boiled and well drained, and add it to the sauce a few pieces at a time ; toss the whole gently with two spoons, adding plenty of grated Parmesan cheese
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