Macaroni, Pate of

Ingredients

• Boil six or eight ounces of macaroni
• a quenelle of forcemeat or ham-balls
• any kind of poultry or game, boned and in fillets
• an equal quantity of cream and rich gravy

Method

1. 1

   Boil macaroni, cut into lengths, layer in a pie-dish with forcemeat and meat.

2. 2

   Fill with cream and gravy, bake with or without a crust, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 873. The excerpt below is the record exactly as published.

Macaroni, Pate of.— Boil six or eight ounces of macaroni in good veal broth, drain, and cut it into equal lengths of two inches. Cover the bottom of a pie-dish with macaroni, and on this lay a quenelle of forcemeat or ham- balls, if preferred, placed equally -with any kind of poultry or game, boned and in fillets, sweetbreads, cockscombs, or ox-palates, pre- ■viously stewed -with truffles or mushrooms, and minced. Put these with alternate layers of the macaroni and meat, and an equal quantity of cream and rich gravy

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