Macaroni a la Pontiffe

Ingredients

• some potatoes
• some chestnuts, or, if the latter are not in season, use carrots
• some long strips of lasagna
• a small quantity of arrowroot
• some clear rich gravy

Method

1. 1

   Boil potatoes and chestnuts (or carrots), drain and cut into pieces.

2. 2

   Boil lasagna until tender, drain.

3. 3

   Butter a mould, line with lasagna, fill with vegetables and mushrooms, mix arrowroot with cooking liquor, pour over, bake for 15 minutes, turn out and serve with gravy.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 403. The excerpt below is the record exactly as published.

Macaroni a la Pontiffe. — Prepare and boil in equal quan- tities some potatoes and chestnuts, or, if the latter are not in season, use carrots. When the vegetables are cooked, turn them on to a sieve to drain, and cut into convenient- sized pieces. Boil some long strips of lasagna in salted water until tender, then thoroughly drain it. Butter a plain mould, twist the strips of Macaroni round and round the inside, lining it completely ; fill the hollow space tastefully with the boiled vegetables, a few fried button- mushrooms, and some egg-balls that have been boiled in clear stock. Mix a small quantity of arrowroot smoothly with some of the cooking-liquor of the Macaroni, and stir over the fire until thickened and boiling; then pour it over the contents of the mould, and bake in the oven for a quarter-of-an-hour. When ready, turn the Maraeoni care- fully out of the mould on to a hot dish, and serve with some clear rich gravy

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