Pontifical Macaroni
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 254. The excerpt below is the record exactly as published.
Pontifical Macaroni. Take half a pound of any kind of macaroni or spaghetti and boil for fifteen minutes. After draining, line a well-buttered mold with macaroni and fill in the center with a mixture of sliced chicken and ham, chopped liver, small button mushrooms, hard-boiled eggs sliced, breadcrumbs previously moistened with a little milk, herbs and seasoning to taste. Pour over the whole a cupful of good chicken broth
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