1208. Maccaroni, Au Gratin

Cut the maccaroni up as above, put it into a stewpan with three-quariers of a pound of grated cheese (Parmesan and Gruyere in equal quantities), four ounces of fresh butter, and a ragout-spoouful of good Bechamel sauce; season with mignionette-pepper and salt, toss the whole together over the fire until well mixed, then pile it up in the centre of a border of fried croutons is of bread (previously stuck round the bottom of the dish); strew the surface with fine bread-crumbs and grated Parmesan cheese, in equal proportions; run a little melted butter through the holes of a spoon, over the top of the maccaroni, and then put it in the oven to be baked of a bright-yellow color : it should then be served quite hot.

1209. Timbale Of Maccaroni, A La Florentine

Decorate a plain mould with some nouilles paste (No. 1256;, mixed with a little sugar; then line the mould with some thin strips of fine short paste (No. 1253), which must be placed exactly in the same manner as when lining a charlotte-mould with bread; fill the timbale with flour, cover it in with some of the paste, and bake it for about one hour; it must then be again emptied, and all the flour brushed out with a paste-brush, put back into the mould, and kept in the screen until wanted.

While the timbale is being made, parboil half a pound of .Naples maccaroni in water for a quarter of an hour, then drain it on a sieve, and afterwards put it into a stewpan with a pat of butter, a pint of milk, and the same quantity of cream, four ounces of sugar, a stick of vanilla, and a very little salt; then set the maccaroni to boil very gently over a slow fire until it is thoroughly doue - by which time the maccaroni will have entirely absorbed the milk, etc, then add about one ounce of grated Parmesan cheese; toss the whole well together over the fire, remove the stick of vanilla, and fill the timbale with the maccaroni; then turn it out of the mould on to its dish, shake over it some finely-pounded sugar, glaze it with the hot salamander, and send to table.

1210. Nouilles, A La Palerme

Make three-quarters of a pound of nouilles (No. 1361), parboil them in water with a pat of butter and a little salt for about ten minutes; then drain them on a sieve, and afterwards put them in a stewpan with a pint of chicken-broth, a pat of butter, a little grated nutmeg, mignionette-pepper and salt; place a circular piece of buttered paper on the top, put the lid on, and then set the nouilles over a slow fire, to boil very gently until the whole of the broth has been absorbed. Next, add a gill of cream, four ounces of grated Parmesan cheese, two pats of butter, and a small piece of glaze; toss the whole well together over the fire, and then pile them up in the centre of a border of croutons previously stuck round the bottom of the dish ; shake some vermi-cellied yolks of eggs, and some grated Parmesan cheese over the surface, put the entremets in the oven to be baked of a fine bright-yellow color, and send to table.