Spaghetti a la Gratin

Ingredients

• three-quarters of a pound of boiled spaghetti
• half a pint of Allemande sauce
• half a pint of bechamel sauce
• one pinch of pepper
• the third of a pinch of nutmeg
• a quarter of a pound of grated cheese
• a very little clarified butter

Method

1. 1

   Prepare spaghetti as in No.

2. 2

   959; place in a saucepan, moisten with Allemande and bechamel sauces, season with pepper and nutmeg, add cheese.

3. 3

   Toss well, put in a baking-dish, sprinkle with cheese and bread-crumbs, pour over clarified butter, and bake until golden.

4. 4

   Serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 239. The excerpt below is the record exactly as published.

the third of a pinch of nutmeg. Cook for five minutes, tossing well; then moisten with two tablespoonfuls of cream, adding a pinch of chopped parsley; mix well together, and serve. 953. Stuffed Lettuce. — Pick, clean, pare nicely, and wash thoroughly 298 THE TABLE. six lettuce-heads; parboil them for five minutes, drain them well, and fill the insides with godiveau (No. 221) or sausage forcemeat (No. 220). Tie each head, and put them in a sautoire, laying them down carefully, and adding a gill of Madeira sauce (No. 185), and a gill of white broth (No. 99). Season with half a pinch each of salt and pepper, cover with buttered paper, and cook in the oven for fifteen minutes. Arrange on a hot dish, untie, pour the sauce over, and serve. 954. Macaroni a la Creme. — Boil for three-quarters of an hour three- quarters of a pound of Italian macaroni in plenty of salted water, adding a small piece of butter (half an ounce), and an onion stuck with two cloves. Drain well, and put it back into a saucepan with a third of a pound of butter, a third of a pound of grated Swiss cheese, the same quantity of grated Parmesan cheese, a third of a pinch of nutmeg, and a pinch of pepper. Moisten with half a pint of white broth (No. 99) and four tablespoonfuls of cream. Cook all together for five minutes, stirring well, and when the macaroni becomes ropy, dish it up, and serve. 955. Macaroni au Gratin. — After the macaroni is prepared as for No. 954, place it in a baking-dish, sprinkle over it a little bread-crumbs and grated cheese ; pour over it a little clarified butter, and place it in the baking oven for ten minutes, or until it assumes a golden color; then serve. 956. Macaroni a 1'Italienne. — Prepare three-quarters of a pound of sound Italian macaroni as for No. 954 ; place it in a saucepan with a gill of tomato sauce (No. 205), a gill of Madeira sauce (No. 185), and a quarter of a pound of grated Parmesan cheese ; season with half a pinch of pep- per and the third of a pinch of nutmeg ; then let cook slowly for ten min- utes, tossing frequently. Arrange on a hot dish, and serve with some grated cheese, separately. 957. Macaroni h la NapolitaillO. — Boil the macaroni in salt and water as for No. 954 ; drain, place it in a saucepan, and add half a pint of good Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a quar- ter of a pound of grated cheese, two truffles, six mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut up in dice-shaped pieces. Cook together on a brisk stove for ten minutes, tossing them well mean- while, and serve. 958. Macaroni a la Milanaise. — Prepare exactly the same as for No. 957, cutting the truffles, mushrooms, and beef-tongue julienne-shaped. 959. Spaghetti a la Napolitaine. — Boil three-quarters of a pound of sound, fine spaghetti as for the macaroni in No. 954; drain, and put it back into a saucepan with half a pint of tomato sauce (No. 205), half a pint of Espagnole (No. 151), six mushrooms, two truffles, and a small piece of cooked, smoked, red beef-tongue, all cut up dice-shaped. Season with half a pinch of pepper and the third of a pinch of nutmeg, adding a quarter of a pound of grated Parmesan cheese. Cook for ten minutes, tossing well, and serve with a little cheese, separately. 960. Spaghetti a PItalienne.— Place the spaghetti in a saucepan as for No. 959 ; add a pint of tomato sauce (No. 205), and a quarter of a VEGETABLES. 299 pound of grated Parmesan cheese ; season with half a pinch of pepper and a third of a pinch of nutmeg, and cook for ten minutes, tossing well, and serving as in No. 959. 961. Spaghetti ail Gratin. — Prepare three-quarters of a pound of boiled spaghetti as in No. 959, place it in a saucepan, moistening with half a pint of Allemande sauce (No. 210), and half a pint of bechamel sauce (No. 154). Season with one pinch of pepper, and the third of a pinch of nut- meg, adding a quarter of a pound of grated cheese. Toss well, put it in a baking-dish, sprinkle the top with grated cheese and fresh bread-crumbs; pour over it a very little clarified butter

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