Ravioli A La Napolitaine

Take some of the best Naples macaroni, parmesan cheese, good fresh butter, a dozen livers of chickens, some celery, an onion or two, some carrots and turnips. Begin by mincing the livers and vegetables very fine, and put them into a saucepan to cook in a little butter over a gentle fire. Meanwhile blanch the macaroni, add pepper and a little fine spice; and when done enough let it drain. Now take the dish you mean to serve it in, and which should be rather deep and able to stand the fire; lay some macaroni first in the dish, then a layer of the minced livers and vegetables, then one of grated parmesan cheese, and so on till the dish is full enough. You should end with a layer of cheese. Then set the dish over a gentle fire on the stove or in the oven, and let it cook for a few minutes. Brown it on the top, and serve very hot.

Macaroni A La Napolitaine

Put a pound of macaroni into boiling water, with a piece of butter, some salt, and an onion stuck with cloves. Let it boil for three-quarters of an hour; then drain the macaroni, and put it into a saucepan with some grated parmesan cheese, a very little nutmeg, some pepper, salt, and as much cream as will make sufficient sauce. Let the whole stew gently together a few minutes, and serve very hot. These are genuine Neapolitan recipes.