Scalloped Macaroni

Ingredients

• the requisite quantity of Macaroni
• 4oz. of Parmesan cheese
• 1 teacupful of rich gravy
• 4oz. of warmed butter
• season with salt, pepper
• a small quantity of grated nutmeg

Method

1. 1

   Boil the Macaroni in salted water; when soft, turn it on to a sieve to drain, and leave until cold.

2. 2

   Grate the Parmesan cheese, mix it with the Macaroni, also the rich gravy, and warmed butter.

3. 3

   Stir until all the ingredients are well incorporated, season with salt, pepper, and nutmeg, and fill some scallop shells with it.

4. 4

   Sift grated Parmesan cheese on the top of each, then spread over a layer of sardine butter made by pounding boned sardines and butter.

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.

Scalloped Macaroni.— Boil the requisite quantity of Maca- roni in salted water ; when soft, turn it on to a sieve to drain, and leave until cold. Grate 4oz. of Parmesan cheese, mix it with the Macaroni, also 1 teacupful of rich gravy, and 4oz. of warmed butter. Stir with a Avooden spoon until all the ingredients are rvell incorporated, season with salt, pepper, and a small quantity of grated nutmeg

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