Macaroni (a la Pontiffe)
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: 0.5d to 6d per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 870. The excerpt below is the record exactly as published.
Macaroni (a la Pontiffe). — Boil eight ounces of long straight ribbon macaroni in the usual way, but fifteen minutes will be enough to swell it, which is all that is needed. Drain ©n a sieve, and when drained put a neat layer of it as a lining over a weU-buttered mould ; cover next with a quenelle forcemeat of fowl or rabbit, and fill the mould vnth game or poultry, boned and filleted, some larks, also boned, and rolled with thin bits of bacon inside each, and some dehcate strips or pieces cut into rounds about the size of a shilling, distributed with egg-balls and button mushrooms, pre- viously simmered in gravj', in the mould. Thicken the gravy
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Cook this with the app: pantry check, scaling, and the assistant.