Maccaroni au gratin
From Culinary jottings, 1885
For added flavor, cream can replace sauce blonde, and minced fish or meats can be added.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 136. The excerpt below is the record exactly as published.
Maccaroni au gratin ;" — First boil the maccaroni as I have laid down, if in milk or stock, so much the better. Well butter a pie-dish, arrange the maccaroni therein neatly, give it a dusting with black pepper and salt, pour round it a large cupful of good sauce blonde (q. v., page 82) in which you have mixed two ounces of grated cheese : let this run well in amongst the bed of maccaroni, and shake over the surface a liberal coating of grated cheese. Make this thoroughly hot, in the oven, brown the surface of the cheese by passing a hot iron about half an inch above it, and send it up. Maccaroni " au gratin' should be nice and moist : you can use cream instead of sauce blonde if you like, and tomato puree may be introduced in its composition. A little minced fish such as herring, prawns, lobster, or anchovy, may be dotted about amongst the maccaroni, and with minced ham and chicken, or tongue and chicken, you can make a capital home-dinner entree, following in other resjDCcts the ordinary recipe. "Maccaroni fW J^aZieiwe" will be found in Chapter XIX, (page 189). ''Maccaroni o; la 3IUanaisc," another excellent method. 242 CULINARY JOTTINGS FOR MADRAS. may be described as follows : — Boil two ounces of macca- ron
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Cook this with the app: pantry check, scaling, and the assistant.