Macaroni a la Genevois

Ingredients

• half-a-dozen fresh pork sausages
• the required quantity of Macaroni
• plenty of grated Parmesan cheese
• some nicely-flavoured rich veal gravy

Method

1. 1

   Boil sausages in stock, drain, and cool.

2. 2

   Boil macaroni in salted water, drain, and layer with sausage and cheese in a dish.

3. 3

   Pour gravy over, cover, and bake for one hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 400. The excerpt below is the record exactly as published.

plenty of grated Parmesan cheese between each layer, cover the dish, and place it in a moderately hot oven for about three- quar ters- of-an-hour. When ready, serve the Macaroni very hot in the dish in which it was cooked. Macaroni a la Creme. — Boil in plenty of salted water for three-quarters-of-an-hour |lb. of Macaroni, adding Joz. of butter and one onion stuck with two cloves. Drain well, and put it back into a saucepan with Jib. each of butter, grated Gruyere cheese, and grated Parmesan cheese, J of a pinch of nutmeg, and a pinch of pepper. Moisten with J pint of white broth and 4 table-spoonfuls of cream. Cook all together for five minutes, stirring well, and when the Macaroni is soft and ropy, dish it up, and serve. Macaroni a la Genevois. — Boil half-a-dozen fresh pork sausages in stock ; when cooked, drain, and let them get cold. Boil the required quantity of Macaroni in salted water, and when very tender turn it on to a sieve to drain. Cut the sausages in slices, and arrange them with alternate layers of the Macaroni on a deep dish, strewing grated Parmesan cheese between each layer. Pour over the contents of the dish some nicely-flavoured rich veal gravy

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