Scalloped Vegetable Oysters Italienne

Ingredients

• 1 1/2 cups macaroni (raw)
• 4 cups scraped and sliced salsify (oyster plant)
• salt to taste
• sufficient rich cream sauce or thick cream
• pour into an oiled baking pan
• small bits of vegetable butter over the top
• press them down with a spoon

Method

1. 1

   Cook macaroni in boiling salted water until done, drain.

2. 2

   Cook salsify in boiling water until done.

3. 3

   Mix macaroni and salsify, add cream sauce, pour into an oiled baking pan, sprinkle with crumbs, press down, and bake until brown.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 86. The excerpt below is the record exactly as published.

SCALLOPED VEGETABLE OYSTERS ITALIENNE il/2 cups macaroni (raw) 4 cups scraped and sliced salsify (oyster plant) Break the macaroni into J^-inch lengths, cook in boiling salted water until well done, and drain. Wash and scrape the salsify, slice thinly, and cook in boiling water, with salt to taste, until done, and the liquid mostly evaporated. Mix the macaroni and the cooked salsify. Add sufficient rich cream sauce or thick cream to season nicely, and pour into an oiled baking pan. Sprinkle with fresh crumbs, and press them down wkh a spoon, so they become moistened. Put small bits of vegetable butter over the top

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