Macaroni Gratin

Ingredients

• two quarts of water
• half a teaspoonful of salt
• half the cheese
• butter
• Parmesan cheese
• forcemeat
• bechamel sauce
• prawns
• fresh bread-crumbs
• drops of oiled butter

Method

1. 1

   Blanch the macaroni, pour into a colander, place in a stewpan with water, and parboil.

2. 2

   Strain off the water, cut macaroni into pieces, add stock, butter, and salt.

3. 3

   Let simmer until tender, stir in cheese, and season with pepper.

4. 4

   Layer in a buttered gratin-dish with bechamel sauce, forcemeat, and cheese.

5. 5

   Bake in a moderately heated oven for about half an hour, garnish with prawns and parsley, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 518. The excerpt below is the record exactly as published.

two quarts of water, and parboil ; strain off the water, cut the macaroni into pieces about an inch long, add the stock, butter, and half a teaspoonful of salt, let simmer until tender, stir in half the cheese, and season with pepper. Mix the forcemeat with sufficient cooked lobster spawn to colour, and remove the tails from the prawns. Butter a silver-plated gratin-dish, put a little bechamel sauce on the dish, spread a thick layer of macaroni, next put on a layer of force- meat, then another layer of macaroni, sprinkle a little grated Parmesan between the layers, use forcemeat for the next layer, coat well with bechamel sauce, cover with Parmesan cheese, arrange the prawns round the edge of the mixture in a circular form, sprinkle with a few fresh bread-crumbs in the centre, also a few drops of oiled butter

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