Macaroni au Gratin
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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 Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 39. The excerpt below is the record exactly as published.
bread-crumbs and grated cheese. Place a few tiny bits of butter here and there on top and bake in a very hot oven for about fifteen minutes, so as to brown it nicely. IRouilles au ©ru»fcre. Prep are N 0 u i 1 1 e paste, made with 4 oz. flour, \ oz. butter, and. 1 egg. Roll out the paste as thinly as possible. Cut the nouille paste rather finely, and sprinkle into fast-boiling salted water, and cook for about ten minutes ; drain, and reheat with an ounce of butter. Add 1 gill of hot bechamel sauce with 1 oz. of grated Gruyere cheese. Season with pepper and nutmeg, and put in a gratin dish. Sprinkle over with more grated cheese and a few brown bread-crumbs ; pour over a little oiled butter on top. Bake a pale brown in a hot oven or under a hot salamander and serve hot. 8o Casserole Cookery /Ifcacaroni au 0ratm. Blanch and cook in salted water hall a pound macaroni or spaghetti ; when done, drain them in a colander or sieve, and let cool. The macaroni may, if liked, be cut into short pieces. Heat up an ounce of butter in a stew-pan, put in the cooked macaroni, season with salt and pepper to taste, also a good pinch of Krona or paprika pepper, and moisten with a gill of good white sauce. Mix carefully, so as not to mash the macaroni, with an ounce of grated cheese
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