Macaroni Mould

Ingredients

• Half a pound of macaroni
• 4 tablespoonfuls of grated Gruyere cheese
• 1 large slice of chopped ham
• 2 large chopped mushrooms
• 3 eggs
• about 1 gill of cream
• 1 pint of bechamel sauce

Method

1. 1

   Boil macaroni and drain.

2. 2

   Prepare bechamel sauce, add all ingredients, season with pepper and salt, simmer for 10 minutes, cool for 5 minutes, then beat in eggs one by one.

3. 3

   Butter a mould, put in the mixture, and steam for about 20 minutes.

4. 4

   Turn out, pour bechamel sauce around, and garnish with mushrooms or fried sippets.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 67. The excerpt below is the record exactly as published.

Macaroni Mould. Half a pound of macaroni, 4 tablespoonfuls of grated Gruyere cheese, 1 large slice of chopped ham (smoked preferred), 2 large chopped mushrooms. Boil the macaroni, and drain it thoroughly. Pre- pare 1 pint of bechamel sauce, not too thick a one; add to the sauce all the above ingindients ; season with pepper and salt to taste; let it all simmer together for 10 minutes, then let it stand for 5 minutes to cool, then beat into the mixture 3 eggs one after another, then from 1 to 2 ounces of butter, and about 1 gill of cream

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