Maccaroni an Gratin

Maccaroni au Gratin


Put a quarter of a pound of Naples maccaroni into boiling water, season with a little salt, and cook for twenty minutes; when cooked strain off and put into cold water similarly seasoned till required for use, then cut it in lengths of about one and a half inches; butter the dish on which it is to be served, and place on it a thick layer of good Bechamel sauce in which some grated Parmesan has been mixed, as below, arrange the maccaroni on that, and put more of the sauce over the top; this is best done by using a forcing bag and large rose pipe for the purpose; sprinkle a few browned breadcrumbs over it and put a few small pieces of butter here and there on the top, stand the dish in a tin containing boiling water, and let it cook in a quick oven for fifteen to twenty minutes; when about to serve brown the top with a salamander and send to table boiling hot as a second course or luncheon dish. For the above quantity of maccaroni take a pint of thick Bechamel sauce and mix into it a quarter of a pound of grated Parmesan cheese. This will make a dish for six to eight persons.

N.B.—Some kinds of maccaroni require two to three hours boiling.