This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Same as with oysters, using flakes of boiled cod, salmon or snapper.
Macaroni served with tomato sauce without baking; grated Parmesan cheese sprinkled on top.
Bunches of sticks of macaroni parboiled, taken hot and laid straight with plentiful grated cheese among the sticks, rolled up in buttered cloth and cooked in fish kettle; when cold, the bunch of sticks of macaroni adhering together is cut off in lengths of croquettes, breaded and fried; tomato sauce.
Like a macaroni pie. (1) Macaroni in long sticks cooked in a fish-kettle; when cool, coiled like straw in a buttered mould or deep pan to make a close lining; filled inside with chicken forcemeat, steamed, turned out; served with sauce. (2) Mould lined with short lengths of macaroni built up with ends outwards like honeycomb; filled with macaroni, cheese, egg and butter mixture; steamed; turned out whole; sauce, (3) Mould lined with pie-paste proviously decorated with shapes of yellow nouilles paste stuck on with butter, filled with macaroni-and-cheese mixture; baked, and turned out whole.
Numerous. (See Soups).