Milanese Macaroni

Ingredients

• 1 lb. of Macaroni
• 5 oz. of butter
• plenty of grated Parmesan cheese
• nicely-flavoured rich beef gravy

Method

1. 1

   Boil Macaroni, mix with butter, cheese, and gravy.

2. 2

   Cook fillets of fowl in the oven.

3. 3

   Prepare a paste, line a mould, and fill with Macaroni and meat.

4. 4

   Bake and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 408. The excerpt below is the record exactly as published.

plenty of grated Parmesan cheese, cover with the above sauce, and stir over the fire for a few minutes. Butter a plain mould and line it with a good short-paste, joining the edges with beaten white of egg. Fill the mould with the Macaroni, mixing with it some chopped and cooked mushrooms and truffles and small fillets of veal that have been fried lightly in butter, also strew in some grated Parmesan cheese. Cover the whole with a flat of paste, trimming oft' neatly round the edges, moisten them with a paste-brush dipped in beaten white of egg, press them together, and bake the pie for an hour in a moderately hot oven. When cooked, take the pie out of the mould, being careful not to break it, place it on a hot dish, and serve. (3) Put 4oz. of small Macaroni and an onion into a bowl, pour over sufficient milk to more than cover, and leave it until the Macaroni is sufficiently swollen. Put a layer of this at the bottom of a pie-dish, grate over lightly some Parmesan cheese, put a few lumps of butter here and there, cover this with a very thin beef-steak, then with more Macaroni, next steak, and finish with Macaroni, cheese, and butter as before. Place the pie (without crust) into a moderate oven, bake, and serve hot. (4) Boil some large Macaroni in beef gravy, and when tender mix with it a few table-spoonfuls of tomato sauce, seasoning to taste. Butter a plain mould and line it with a good short-crust. Fill the mould up with the Macaroni, some hard-boiled eggs, fried forcemeat halls and mushrooms, truffles and cocks’ combs, all previously cooked. Arrange the above ingredients tastefully in the mould, the Macaroni predominating, pour over a few table-spoonfuls of tomato sauce, and strew some grated Parmesan cheese on the top. Cover with a flat of the crust, ornament with leaves, trim off neatly round the edges, moistening and pressing them together. Bake the pie in a brisk oven, and serve either For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 889 Macaroni — continued. hot or cold on a mounted dish covered with an ornamental paper. See Fig. 1108. Fig. 1108. Macaroni Pie. (5) Break some Macaroni into convenient-sized pieces, and boil them for a-quarter-of-an-hour in salted water ; drain the water off the Macaroni, and put in with it an onion stuck with three cloves, 1 pint of boiling milk, and plenty of grated Parmesan cheese, keeping it boiling gently until quite cooked. Butter a pie-dish, line it with short-paste, fill it with alternate layers of the Macaroni, slices of hard- boiled eggs, and cooked mushrooms, and pour over the whole some tomato sauce ; roll out a flat of the paste, cover the pie with it, trim neatly round the edges, and moisten and press them together. Bake the pie until the crust is cooked, and serve it while hot with mushroom sauce mixed with the juice of a lemon. (6) Put lib. of Macaroni into boiling salted water, and boil until tender. Trim off all the fat, skin, and gristle from lib. of raw beef-steak, and cut the meat into rather small pieces. Put a layer of the Macaroni at the bottom of a pie-dish, then a layer of the meat, dust over with salt and pepper, and strew a small quantity of finely-minced onion over it. Put in another layer of Macaroni, next a layer of meat and seasoning, and so on until the dish is full ; pour in a small quantity of water, and cover the whole with a good pie-crust. Make a small hole in the top, brush the pie over with a paste-brush dipped in beaten yolk of • egg, and bake ; the oven should not be too hot, as the meat should cook before the crust browns. When ready, stand the pie-dish on a flat dish, and serve the pie while hot. (7) Italian. — Put Jib. of Macaroni into a saucepan, cover it with clear broth, and boil for fifteen minutes, or until somewhat swollen, but not soft, then turn it on a colander and drain. Warm 4oz. of butter, then beat it well, adding the yolks of six eggs one at a time. Finely mince about fib. of cold veal or chicken. Butter a pudding-basin and line it with puff paste; put at the bottom a layer of the Macaroni, then a layer of the minced meat, and continue thus until all the ingredients are used, making the last layer of Macaroni ; season the beaten eggs and butter with a little salt, pour them over the contents of the basin, tie a sheet of buttered paper over the top, and put the basin into a moderately hot oven. When cooked, turn the pie out on to a hot dish, and serve without delay. (8) Milanese. — Break some pipe Macaroni into con- venient lengths, and boil it in salted water ; when tender, strain off all the water, put in plenty of grated Parmesan cheese and a lump of butter, moisten with nicely-flavoured rich beef gravy

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