Macaroni with Tomato Sauce

Ingredients

• lib. of Macaroni
• jib. of butter
• 3oz. of grated Parmesan cheese
• 2 table-spoonfuls of bechamel sauce
• four truffles cooked and shred fine
• a little cayenne

Method

1. 1

   Break the Macaroni into small pieces, and boil in salted water until done.

2. 2

   Take out, drain, put it back again into the same saucepan, add the butter and Parmesan cheese, and stir in the bechamel sauce, melted glaze, cayenne, and truffles.

3. 3

   When done, put it on a dish, sprinkle with more Parmesan cheese, pour over some tomato sauce, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 419. The excerpt below is the record exactly as published.

Macaroni with Tomato Sauce. — (1) Break lib. of Macaroni into small pieces, and boil in salted water until done. Take out, drain, put it back again into the same sauce- pan, add jib. of butter and 3oz. of grated Parmesan cheese, and stir in 2 table-spoonfuls of bechamel sauce, double that quantity of melted glaze, a little cayenne, and four truffles cooked and shred fine

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