• ½ Pound of Macaroni
• A Veal or Beef Daube
• A Pint of Hot Water, or Broth

This is a popular creole dish, and a very good one, too. Prepare a Daube. (see recipe, Boeuf a la Mode ou Daube.) After it has cooked about an hour and a half, and is about two-thirds done, add the Macaroni, according to the number to be served, using between a quarter and a half pound for six, and cutting the Macaroni into lengths of about five inches, to facilitate serving. Let it boil for about three-quarters of an hour in the Daube, and if you see, on adding it, that there is not sufficient gravy for it to cook well, add a half pint or a pint more of hot water or hot broth, according as the Macaroni appears to absorb after it has been in the pot four or five minutes. Cook until very tender, and on serving place the Daube in the center of the dish and heap the Macaroni around.

Chicken and Macaroni may be prepared in the same way. Both are excellent and favorite New Orleans ways of serving Macaroni. They are also very healthy and nutritious family dishes.

Spaghetti may also be cooked in either of these ways, and makes a more delicate dish.