Italian
From National viands à la mode (1895).
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A historical recipe
National viands à la mode, by Mrs. (Harriet Anne) De Salis (1895).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Method
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- into small pieces.
- Stir gently on the side of the fire till the butter is melted ;
- add a little pepper ;
- put the macaroni into the dish in layers, alternating them with a handful of grated Parmesan, and cover generously with the brown of the sauce.
- Put a layer of Parmesan on the top and finish off with beurre a la noisette.
Cookware for this recipe
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Saucepan
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Grater
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Wooden spoon