Macaroni with Pastry and Tomato Sauce

Ingredients

• sprinkle heavily with grated American cheese
• roll the puff pastry nice and thin and cut it in strips
• fasten the joining with a little yolk of egg

Method

1. 1

   Cook macaroni, spread on a board, sprinkle with cheese, cut into four-inch lengths, and arrange in bunches.

2. 2

   Roll puff pastry thin, cut into strips, and wrap around macaroni.

3. 3

   Fasten with egg yolk, bake until pastry is done, brush with egg, and bake again briefly.

4. 4

   Serve with rich tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 426. The excerpt below is the record exactly as published.

Macaroni with Pastry and Tomato Sauce Patisserie au Macaroni, Sauce Tomate Cook macaroni [see recipe: Creamed Macaroni], spread on a board, sprinkle heavily with grated American cheese, cut four inches in length, put in bunches about three inches around. In the meantime, roll the puff pastry nice and thin and cut it in strips. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 289 Put a band (about three inches wide) of the puff pastry around the macaroni, fasten the pastry together, let the top strip fold over about one and a half inches, fasten the joining with a little yolk of egg

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