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Classic
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page 19
it boil for five minutes, then drain them in a colander. Put them again in new
boiling water, prepared as above and let them cook on a slow fire. Drain them
again. Cover the bottom of a plate with macaroni and cover this first layer with
grated cheese and with some vegetables in macèdoine, that is, chopped fine and
fried brown with butter. Repeat the draining, moisten the macaroni with the
water in which they have previously cooked and keep on a low fire for ten
minutes more.
The Macèdoine of vegetables can be made with a dozen Bruxelles sprouts or one
cabbage, half a dozen big asparagus cut in little pieces, a carrot cut in thin
slices, a dozen small onions, some turnips and half a dozen mushrooms. The
mushrooms and the asparagus can be omitted. Melt some butter in a saucepan and
when the turnips, the carrots and the onions are half cooked, add the cabbage or
sprouts. Put in some water and some more butter, boil for ten minutes and then
add the mushrooms and the asparagus, adding salt and pepper, and a little sugar
if this is desired.
19
MACARONI "AU GRATIN"
(Maccheroni al gratin)
Boil the macaroni in salted water until tender and drain them. Butter slightly a
fireproof casserole
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