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Required: Three-quarters of a pound of short or puff pastry. Three ounces of cooked macaroni. Four ounces of Gruyere cheese. One ounce of butter. Half an ounce of flour. One and a half gills of milk. One tablespoonful of cooked tongue. One teaspoonful of French mustard. One raw yolk of egg. Salt and pepper. A little Parmesan cheese. (Sufficient for six.)
Roll out the pastry thin and stamp out rounds a little larger than the patty-tins to be used, allowing two rounds for each tin. Line each tin with a round of the pastry.
Melt the butter in a stewpan, stir in the flour smoothly, add the milk, and stir this sauce over the fire till it boils. Now add the Gruyere and tongue, cut into small dice, and the macaroni in short lengths. Mix these well together and season with the mustard, salt, and pepper.
Put a pile of this mixture into each patty-tin, moisten the edges, and cover with the second round of pastry. Brush the top of each patty with a little yolk of egg to glaze it, and bake the patties a good brown in a quick oven.
Serve them hot, with a little grated Parmesan cheese dusted over the top of each.
Cost, 1s. 2d.
 
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