Macaroni, Style Of Gobert
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Water
- a half pound of Gruyere
- two ounces of fresh butter
- Parmesan cheese
- a pound of macaroni
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Take half a pound of macaroni, put it in a sauce- pan, with so much water that it will swim inside ;
- boil until the water disappears, then grate a half pound of Gruyere, or Parmesan cheese, or any other ;
- and put it in the macaroni, with two ounces of fresh butter ;
- shake them all together over the fire, until the cheese is well melted.
- Have now another stewpan ;
- grease well the sides and bottom, and cover them with a coat two lines, or one-sixth of an inch thick, with pdie d f oncer, (see Pates).
- Put inside your macaroni, and cover with a plate of the paste, of the same thickness ;
- cook over a very gentle fire, cover the stewpan, and put fire over it.
- Let it cook for three quarters of an hour.
- When the cooking is finished, reverse upon the plate on which you intend to serve, and you will find it to have the shape of a kettle drum, and an exquisite flavor, {goiit exquis).
Plating
Cookware for this recipe
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Saucepan
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Grater
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Kettle