Macaroni Pie

Name: Macaroni Pie
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 1¼ cups (3 dl) double cream; ⅝ cup (1.5 dl) well-seasoned white sauce; 1 lb (½ kg) short macaroni, boiled until just tender; ¼ lb (120 g) cooked lean ham, finely chopped; ¼ lb (120 g) mushrooms, sliced and lightly fried in butter; 2½ lb (1¼ kg) roast chicken, skinned and chopped into ½ inch (1 cm) pieces; ¼ lb (120 g) cooked tongue, finely chopped; 16 triangles made from ½ lb (240 g) puff pastry and kept hot; 1 tablespoon (15 g) butter; ½ cup (60 g) plus ¼ cup (30 g) grated Parmesan cheese; ¼ lb (120 g) mushrooms, sliced and lightly fried in butter

Preparation info

Serves
8

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

There is an eighteenth-century recipe for this hot macaroni pie which differs very little from the slightly simpler nineteenth-century one given here. It is a quite outstanding dish for a dinner party and is best with a plain dressed lettuce salad.

Ingredients

1 lb (½ kg) short macaroni, boiled until just tender
1¼ cups (3

Europe
United Kingdom
Engalnd
Dinner
London
Pie

Method

Bring the cream just to the boil and stir it into the white sauce. In a large pie dish, put a layer of chicken and sprinkle some tongue, ham and mushrooms on top. Put in a spoonful of the sauce and a sprinkling of the cheese. Cover with a thick (about 1 <